Sri Lankan Squash Curry

with Basmati Rice

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Instructions

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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.

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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.

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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.

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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.

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5 Serve

Slice the lime into wedges. Serve the squash curry over the basmati rice. Garnish with a wedge of lime.

Tips for fussy eaters

Can't handle the heat? Go easy on the green chilli and cayenne powder!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

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

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 1052 · Prot 19 · Carbs 123 · Fat 59

Dairy-Free

Ingredients

Number of people

Curry

Butternut squash 600 Grams
Shallots 3 Pieces
Small green chilli 1 Piece
Tomatoes 2 Pieces
Vegetable oil 2 Tbsp
Mustard seeds 5 Grams
Turmeric powder 2 Grams
Cayenne powder 2 Grams
Garlic cloves 2 Pieces
Cashew nuts 40 Grams
Vegetable stock cube 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

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

Cooking Time: 30 min

Equipment Required: Pestle & Mortar

Cals 1052 · Prot 19 · Carbs 123 · Fat 59

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

5 Serve

Slice the lime into wedges. Serve the squash curry over the basmati rice. Garnish with a wedge of lime.

Tips for fussy eaters

Can't handle the heat? Go easy on the green chilli and cayenne powder!

Pro tip

This one reheats well! Have the leftovers for lunch the following day.

Ingredients

Number of people

Curry

Butternut squash 600 Grams
Shallots 3 Pieces
Small green chilli 1 Piece
Tomatoes 2 Pieces
Vegetable oil 2 Tbsp
Mustard seeds 5 Grams
Turmeric powder 2 Grams
Cayenne powder 2 Grams
Garlic cloves 2 Pieces
Cashew nuts 40 Grams
Vegetable stock cube 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
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