Sri Lankan Winter Squash and Coconut Curry

Ingredients

• 2 lb kabocha or butternut squash (Peeled, seeded, and cut into roughly 1½-inch chunks; kabocha skin may be left on.)
• 2 tbsp coconut oil or neutral oil (For sautéing.)
• 1 yellow onion (Thinly sliced.)
• 4 cloves garlic (Finely chopped or grated.)
• 1 tbsp fresh ginger (Finely grated.)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 0.5 tsp ground cinnamon
• 0.5 tsp red pepper flakes (Adjust to taste.)
• 1 cup coconut water or water (Coconut water adds tropical flavor; plain water is an acceptable substitute.)
• 1.5 cups full-fat coconut milk (Use half initially and the remainder near the end of cooking.)
• 1 tsp kosher salt (Plus more to taste.)
• 1 tbsp lime juice (For finishing.)
• 0.25 cup fresh cilantro (Chopped, for garnish.)

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.

3. 3

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

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.

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.

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.

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.

Notes

The source notes that kabocha is closer to the squash traditionally used in Sri Lanka and does not need to be peeled. Do not be concerned if the curry is watery before the final addition of coconut milk; the squash absorbs liquid and the sauce thickens during the last minutes of cooking. The published page did not expose the ingredient list or method, so quantities and steps are reconstructed estimates rather than a verbatim extraction.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• one-pot
• curry
• Sri Lankan
• dairy-free