Sri Lankan Squash Curry
with Basmati Rice
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.
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
Curry
Rice
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
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.
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
Curry
Rice
Making your mouth water?
Hello, flavor! Get all you need to whip up delicious meals right to your door.
Discover Our Boxes
