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Sri Lankan Butternut Squash Curry
From the book
The Sunshine Diet
Delicious recipes celebrating nutritious feel-good food
Simple yet exciting dishes for busy weeknights
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Introduction from Shelina Permalloo
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.
Ingredients
Method
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.
Reviews
5 out of 5 stars
1 Ratings
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