Sri Lankan pumpkin fry with coconut
Serves 4 as a side
Easy
Prep:
Cook:
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
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- 40g freshly grated coconut
- 1 sprig of curry leaves
- 1 tsp cumin seeds
- 1 green chilli
- 2 garlic clovespeeled
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 4 whole dried red chillies
- 1 onionfinely diced
- 1 tsp ground turmeric
- 2 sprigs of curry leaves
- 500g butternut squashdiced
- ½ lemonjuiced
Nutrition: per serving
- kcal169
- fat8.4g
- saturates3.6g
- carbs16.1g
- sugars8.9g
- fibre6.8g
- protein3.9g
- salt0g
Method
step 1
Blitz the coconut, curry leaves, cumin seeds, green chilli and garlic in a powerful blender until combined.
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.
step 3
Add the coconut mixture and cook for a further 5 mins. Stir in the lemon juice, seasoning to taste.
