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Srilankan Butternut Squash Curry

Intro: Authentic, Creamy and every chunk of pumpkin offers you the goodness of Coconut milk



  • 1 large butternut squash, seeded (skin left on) and cut into 5cm cubes

  • 1 onion, chopped into large chunks

  • 3 tbsp RESONA desiccated coconut

  •  400ml RESONA ORGANIC COCONUT MILK LIGHT and a glass of cold water

  • 2 tbsp ground coriander

  • 1 tsp white pepper

  • 1 tsp ground turmeric

  • 1 tsp fenugreek seeds

  • 1 tsp hot chilli powder

  • 2 green cardamom pods, left whole but lightly crushed

  • 1 cinnamon stick, snapped in half

  • 6 fresh curry leaves, plus extra to garnish

  • salt


  1. Put all the ingredients into a heavy-based casserole or saucepan and season with salt to taste. 

  2. Bring to a gentle boil, then cook, uncovered, over medium heat for around 45 minutes, or until the squash is cooked and tender, stirring occasionally.

  3. Garnish with extra curry leaves and serve with brown rice and salad.

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