Sri Lankan Winter Squash and Coconut Curry

Steps

1. 1

   Prepare the squash. If using butternut squash, peel it, remove the seeds, and cut the flesh into roughly 1½-inch chunks. If using kabocha, scrub it well and leave the edible skin on if desired.

2. 2

   Heat the oil in a large Dutch oven or deep skillet over medium heat until shimmering. Add the sliced onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden.

   Start 5-minute timer
3. 3

   Add the garlic and grated ginger. Cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.

   Start 1-minute timer
4. 4

   Add the coriander, cumin, turmeric, cinnamon, and red pepper flakes. Stir for about 30 seconds to toast the spices and coat the aromatics.

   Start 30-second timer
5. 5

   Add the squash, coconut water or water, half of the coconut milk, and the salt. Stir well, bring the liquid to a simmer, then reduce the heat to maintain a gentle simmer.

6. 6

   Cover and cook for 20 to 25 minutes, stirring once or twice, until the squash is tender when pierced with a fork but still holds its shape. The curry may look watery at this stage; that is expected.

   Start 25-minute timer
7. 7

   Add the remaining coconut milk. Simmer uncovered for 5 to 10 minutes, stirring gently, until the sauce thickens and clings lightly to the squash. Avoid vigorous stirring, which can break up the pieces.

   Start 10-minute timer
8. 8

   Stir in the lime juice. Taste and adjust the salt and red pepper flakes as needed.

9. 9

   Spoon the curry into serving bowls, scatter with chopped cilantro, and serve hot with steamed basmati rice and/or warm flatbread.