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Sri Lanken Style Squash Curry
Bring a little warmth to winter menus with this delicious Sri Lankan-style winter squash curry. Tender chunks of seasonal squash are simmered in a rich, creamy coconut sauce infused with warming spices, fresh ginger, garlic and a gentle chilli kick. Finished with toasted pumpkin seeds, fresh coriander and a squeeze of lime, it's a vibrant, flavour-packed vegetarian dish that's perfect served alongside fluffy basmati rice and warm naan bread.
Cooking Time 60 Minutes
Portions
10
Ingredients
Increase Portion Size
- kg Winter squash (such as butternut squash or pumpkin), peeled, deseeded and cut into chunks
- g Country Range Ground Cumin
- ml Vegetable oil
- g Large onions, finely diced
- g Garlic cloves, crushed
- g Fresh ginger, grated
- g Green chillies, finely sliced
- leaves Fresh curry leaves
- g Black mustard seeds
- g Ground coriander
- g Ground turmeric
- g Mild curry powder
- g Ground cinnamon
- g Country Range Chopped Tomatoes
- ltrs Coconut milk
- ml Vegetable stock
- ml Fresh lime juice
- g salt & pepper
- g Fresh coriander, chopped
- g Pumpkin seeds, toasted
-
1
Step 1
Preheat the oven to 200°C (180°C fan/gas mark 6). Place the prepared squash chunks onto large roasting trays, drizzle with a little vegetable oil and season with salt and black pepper. Roast for 20–25 minutes until lightly golden around the edges and beginning to soften, but still holding their shape. -
2
Step 2
Meanwhile, heat the remaining vegetable oil in a large, heavy-based pan over a medium heat. Add the diced onions and cook for 8–10 minutes until softened and lightly golden. Add the garlic, ginger, green chillies and curry leaves. Cook for a further 2 minutes until fragrant. -
3
Step 3
Add the mustard seeds, cumin, coriander, turmeric, curry powder and cinnamon. Stir well and cook for 1–2 minutes, allowing the spices to release their aromas. -
4
Step 4
Stir in the chopped tomatoes and cook for 5 minutes until slightly reduced. Pour in the coconut milk and vegetable stock, stirring to combine. Bring to a gentle simmer and cook for 10–15 minutes to allow the flavours to develop. -
5
Step 5
Carefully fold the roasted squash into the curry sauce. Simmer gently for a further 5–8 minutes until the squash is completely tender and the sauce has thickened slightly. Avoid stirring too vigorously to prevent the squash from breaking apart. -
6
Step 6
Stir through the fresh lime juice and chopped coriander. Taste and adjust the seasoning with salt, black pepper and additional lime juice if required. -
7
Step 7
Divide the curry between warm serving bowls and garnish with toasted pumpkin seeds, extra fresh coriander and lime wedges. Serve alongside fluffy basmati rice and warm naan bread.
Ingredients
Increase Portion Size
- kg Winter squash (such as butternut squash or pumpkin), peeled, deseeded and cut into chunks
- g Country Range Ground Cumin
- ml Vegetable oil
- g Large onions, finely diced
- g Garlic cloves, crushed
- g Fresh ginger, grated
- g Green chillies, finely sliced
- leaves Fresh curry leaves
- g Black mustard seeds
- g Ground coriander
- g Ground turmeric
- g Mild curry powder
- g Ground cinnamon
- g Country Range Chopped Tomatoes
- ltrs Coconut milk
- ml Vegetable stock
- ml Fresh lime juice
- g salt & pepper
- g Fresh coriander, chopped
- g Pumpkin seeds, toasted
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