Sri Lankan Squash Curry

Name: Sri Lankan Squash Curry with Basmati Rice
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 3 Pieces of Shallots; 1 Pieces of Small green chilli; 2 Pieces of Tomatoes; 2 Tbsp of Vegetable oil; 5 Grams of Mustard seeds; 2 Grams of Turmeric powder; 2 Grams of Cayenne powder; 2 Pieces of Garlic cloves; 40 Grams of Cashew nuts; 1 Pieces of Vegetable stock cube; 400 ML of Coconut milk; 1 Pieces of Cinnamon stick; 6 Grams of Curry leaves; 100 ML of Water; 1 Tsp of Salt; 1 Pieces of Lime; 150 Grams of Basmati rice; 350 ML of Water; 1 Tsp of Salt

with Basmati Rice

With its generous use of coconut and mild spices, Sri Lankan food has much in common with Keralan cuisine.

Cals 1020 · Prot 22 · Carbs 137 · Fat 47

Vegan

30 min

Sri Lankan Squash Curry with Basmati Rice

With its generous use of coconut and mild spices, Sri Lankan food has much in common with Keralan cuisine.

Cals 1020 · Prot 22 · Carbs 137 · Fat 47

Vegan

Ingredients

Curry

Butternut squash

600 Grams

Shallots

3 Pieces

Small green chilli

1 Piece

Tomatoes

2 Pieces

Vegetable oil

2 Tbsp

Mustard seeds 13*

5 Grams

Turmeric powder

2 Grams

Cayenne powder

2 Grams

Garlic cloves

2 Pieces

Cashew nuts 2*

40 Grams

Vegetable stock cube 15*

1 Piece

Coconut milk

400 ML

Cinnamon stick

1 Piece

Curry leaves

6 Grams

Water

100 ML

Salt

0.5 Tsp

Lime

1 Piece

Rice

Basmati rice

150 Grams

Water

350 ML

Salt

0.5 Tsp

Allergens

*13 Mustard, *2 Tree Nuts, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4282 / 1020
Fats (g)	47.3
of which saturated (g)	23
Carbohydrates (g)	137
of which sugars (g)	22.4
Fibers (g)	21.1
Proteins (g)	22.4
Salt (g)	0.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Peel and slice the shallots. Slice the green chilli in half lengthwise and remove the seeds. Slice the tomatoes into wedges.

2 Saute

Heat a large pan or pot over a medium heat with a drizzle of vegetable oil. Once hot, add the mustard seeds, turmeric, cayenne (spicy!), shallots, garlic paste, and green chilli (spicy!) and cook for 2 min.

3 Simmer

Add the butternut squash, cashew nuts, tomatoes, vegetable stock cube, coconut milk, cinnamon stick, curry leaves and measured water to the pot. Cover with a lid and cook for 20 min, stirring occasionally, or until the squash is tender. Add a splash of water, if needed.

4 Cook rice

Meanwhile, add the basmati rice, the measured water and a pinch of salt to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Keep covered until serving. Fluff with a fork before serving.