Today’s recipe is one of my mother’s simple and delicious pumpkin recipes. The butternut squash is called the ‘Dubai pumpkin’ for some reason in the markets of Colombo.

Butternut squash and green peas curry

Cooking time: 15 mins

Serves 3

Ingredients:

• Butternut squash or regular pumpkin – ½ cup
• Green peas – ¼ cup
• Onion – ½
• Green chilli – 1
• Ginger – 1”
• Garlic – 3 or 4 cloves
• Thin coconut milk – ½ cup
• Salt, to taste
• Pepper – 1 tsp
• Low fat oil – 1 tbsp

Method:

1. Peel the butternut squash and chop it up into smaller chunks.
2. Heat 1 tbsp oil in pan and fry the chopped ginger, garlic, green chilli and onion for a min or two.
3. Add the chopped butternut squash and green peas to the pan and stir fry for a few mins.
4. Add the coconut milk to the pan, as well as salt to taste, and cook for about 10 mins.
5. Add the pepper, when the milk is about to dry up, and remove the pan from stove.
6. Garnish with coriander leaves, chopped onion and tomato and serve warm with rice.

Recipe source: Raji Thillainathan.