Name: Sri Lankan pumpkin fry with coconut
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4 as a side
Cuisine: Sri lankan
Ingredients: 40g freshly grated coconut; 1 sprig of curry leaves; 1 tsp cumin seeds; 1 green chilli; 2 garlic cloves, peeled; 1 tbsp vegetable oil; 1 tsp mustard seeds; 4 whole dried red chillies; 1 onion, finely diced; 1 tsp ground turmeric; 2 sprigs of curry leaves; 500g butternut squash, diced; ½ lemon, juiced

Pumpkin and coconut fry topped with coconut, curry leaves and chilli in a bowl

40g freshly grated coconut
1 sprig of curry leaves
1 tsp cumin seeds
1 green chilli
2 garlic cloves
peeled
1 tbsp vegetable oil
1 tsp mustard seeds
4 whole dried red chillies
1 onion
finely diced
1 tsp ground turmeric
2 sprigs of curry leaves
500g butternut squash
diced
½ lemon
juiced

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.