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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.

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.

Discover more Sri Lankan recipes

glass ramekins on stone plates filled with a set custard and topped with coconut flakes

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