Sri Lankan pumpkin fry with coconut
- Eroshan Meewella
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Serves 4 as a side
Easy
Prep: 20 mins
Cook: 25 mins
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Devour this spice-filled pumpkin fry with coconut as a side dish to any Sri Lankan feast. Rich with flavour, it is also vegan and gluten-free
Gluten free
Vegan
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Make this Sri Lankan pumpkin fry with coconut, then check out our Sri Lankan chicken curry, coconut sambal and more Sri Lankan recipes plus our insider guide to Sri Lankan food.
Ingredients
Nutrition
-
40g freshly grated coconut
-
1 sprig of curry leaves
-
1 tsp cumin seeds
-
1 green chilli
-
2 garlic cloves
peeled
-
1 tbsp vegetable oil
-
1 tsp mustard seeds
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4 whole dried red chillies
-
1 onion
finely diced
-
1 tsp ground turmeric
-
2 sprigs of curry leaves
-
500g butternut squash
diced
-
½ lemon
juiced
Nutrition: per serving
- kcal169
- fat8.4g
- saturates3.6g
- carbs16.1g
- sugars8.9g
- fibre6.8g
- protein3.9g
- salt0g
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Method
-
step 1
Blitz the coconut, curry leaves, cumin seeds, green chilli and garlic in a powerful blender until combined.
-
step 2
Put the oil in a large frying pan over a medium heat and cook the mustard seeds for 1 min until they start to splutter. Add the dried chillies and onion, and fry for a few minutes. Add the turmeric and curry leaves, frying for a further minute, then add the squash, mixing well. Season. Add 180ml of water, cover and cook over a medium heat for 12 mins or until the squash is almost cooked.
-
step 3
Add the coconut mixture and cook for a further 5 mins. Stir in the lemon juice, seasoning to taste.
Discover more Sri Lankan recipes
Authors
Eroshan Meewella
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