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!
Sri Lankan Squash Curry
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!
