Sri Lankan Butternut Squash Curry
This light and aromatic vegetable curry From Shelina Permalloo's The Sunshine Diet is the perfect dish for a midweek and weekend suppers.
One evening my sister’s friend and her mum showed me how to cook some traditional Sri Lankan dishes, and this was one of the stand-out dishes of the night. I was most impressed that it didn’t require the spices to be tempered or even roasted, yet the end result was a heady, layered and aromatic vegetable curry. This recipe’s simplicity is what makes it so special. The curry is perfect as a midweek get-together meal, particularly if you’ve come home after work wanting something really easy but delicious to prepare.
|1||large butternut squash, seeded (skin left on) and cut into 5cm cubes|
|1||onion, chopped into large chunks|
|3 tbsp||desiccated coconut|
|1 x 400ml||tin light coconut milk, plus 1 tinful of cold water|
|2 tbsp||ground coriander|
|1 tsp||white pepper|
|1 tsp||ground turmeric|
|1 tsp||fenugreek seeds|
|1 tsp||hot chilli powder|
|2||green cardamom pods, left whole but lightly crushed|
|1||cinnamon stick, snapped in half|
|6||fresh curry leaves, plus extra to garnish|
Put all the ingredients into a heavy-based casserole or saucepan and season with salt to taste. Bring to a gentle boil, then cook, uncovered, over a medium heat for around 45 minutes, or until the squash is cooked and tender, stirring occasionally.
Garnish with extra curry leaves and serve with brown rice and salad.
Per serving: calories 215 kcal, fat 9g, sugar 13g.