Sri Lankan Squash Curry

QUICK & Easy Weeknight meal

This Sri Lankan Squash Curry is the perfect antidote to weeknight chaos. Packed with tender chunks of sweet, velvety squash swimming in a fragrant coconut curry, it’s a hug in a bowl! With simple, pantry-friendly ingredients like turmeric, mustard seeds, and coconut milk, this dish comes together in no time. Serve it with steamed rice or roti for a wholesome, comforting meal that’ll transport your taste buds straight to a Sri Lankan kitchen. Healthy, vibrant, and so easy to make—you’ll keep coming back for more!

Serving Size:

6 servings

Time:

20 mins

Difficulty:

Easy

Ingredients

1 squash
8-10 curry leaves (use 2 bay leaves as sub)
1 can coconut milk
1 1/2 tsp curry powder
1 tsp mustard powder
1 tsp Chili powder
1 tsp turmeric powder
1 tsp cumin
1 tsp salt
1 tbsp sugar
2 green chilis
1/2 red onion
3 cloves of garlic
shredded coconut to garnish

Directions

Chop the squash into 1-inch cubes.
Heat oil in a pan over medium-high heat and toast the curry leaves until fragrant.
Add the red onions, garlic, and green chilies, stirring until the onions soften.
Mix in the spices and toast briefly to release their aroma.
Add the squash cubes and let them cook for a few minutes before pouring in the coconut milk and adding the sugar.
Simmer until the squash is tender, then remove from heat. Serve hot over white rice and enjoy!