Sri Lankan pumpkin fry with coconut
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
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 40g freshly grated coconut
- 1sprig of curry leaves
- 1tsp cumin seeds
- 1green chilli
- 2garlic cloves, peeled
- 1tbsp vegetable oil
- 1tsp mustard seeds
- 4whole dried red chillies
- 1onion, finely diced
- 1tsp ground turmeric
- 2sprigs of curry leaves
- 500g butternut squash, diced
- ½lemon, juiced
Instructions
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.