Sri Lankan pumpkin fry with coconut
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Ingredients
- 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
- 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
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.
