Jon Lewin

WEST COAST SQUASH CURRY

Jon Lewin
WEST COAST SQUASH CURRY

INGREDIENTS

8 tbsp coconut oil

1 tsp black mustard seeds

8 cloves of garlic (sliced)

2 fresh green chillies (roughly chopped)

4 shallots 

(roughly chopped)                                                                                                                                   

2 red onions

(roughly chopped)                                                                                                                    

3 sprigs fresh curry leaves                                                                                                

500g squash

(deseeded and cut into 

2½ cm cubes)                                                                        

1 cinnamon stick                                                               

1 tsp ground coriander                                                     

3 pieces goraka 

(soaked in hot water for

20 minutes) 

2 tsp roasted curry powder

1 tsp curry powder

1/2 tsp turmeric

100g roasted 

ground coconut                                             

2 x 400ml tins of 

coconut milk

1½ tsp salt

½ tsp black pepper

a handful of fresh coriander                                                                                      

METHOD

Take a wok or high-sided frying pan and add half the coconut oil. Place on a medium to high heat and once hot add the chunks of squash. Saute until golden brown on all sides. Drain on kitchen rol and set aside. 

Now add the remaining coconut oil to the frying pan. Once sizzling, add the mustard seeds. 

As soon as they start to spit, add the garlic, chillies, shallots, onions and curry leaves to the pan. 

Fry for 2-3 minutes, or until the shallots and onions start to soften and turn golden.

Add this mixture and all the remaining ingredients to a large saucepan. 

Stir together thoroughly and cook on a medium heat for 15-20 minutes, or until the squash is tender and the oil starts to separate. 

Season to taste and finish with a handful of coriander leaves, if using, then serve.

This recipe is from my Sri Lankan mum, Ranji. Ive been eating this curry for around 15 years now and I never get tired of it. You could also substitute the squash for pumpkin, it works just as good and tastes great whatever you use.

 

60.JPG