8 tbsp coconut oil
1 tsp black mustard seeds
8 cloves of garlic (sliced)
2 fresh green chillies (roughly chopped)
2 red onions
3 sprigs fresh curry leaves
(deseeded and cut into
2½ cm cubes)
1 cinnamon stick
1 tsp ground coriander
3 pieces goraka
(soaked in hot water for
2 tsp roasted curry powder
1 tsp curry powder
1/2 tsp turmeric
2 x 400ml tins of
1½ tsp salt
½ tsp black pepper
a handful of fresh coriander
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.