Sri Lankan Winter Squash and Coconut Curry
- Makes4 servings
- Cook Time1 hour
- 4
In Colombo, Sri Lanka, home cook Mallika Fernando and her husband, Allan, taught us to make poosanikai kootu, an easy one-pot pumpkin curry in a rich, fragrant coconut base. Butternut squash works well in this recipe, but if kabocha is available, it’s closer to the variety used in Sri Lanka. Kabocha does not need to be peeled, as the skin is edible. Coconut water adds tropical notes to the sauce, but water is fine. Serve with steamed basmati rice and/or warm flatbread.
Don’t worry if the curry seems watery before the second and final addition of coconut milk. The squash will continue to absorb liquid and the consistency will thicken during the final minutes of cooking.
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