Sri Lankan pumpkin fry with coconut

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



  1. Step 1

    Blitz the coconut, curry leaves, cumin seeds, green chilli and garlic in a powerful blender until combined.
  2. 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.
  3. Step 3

    Add the coconut mixture and cook for a further 5 mins. Stir in the lemon juice, seasoning to taste.