Stir-fried Butternut Squash with Coconut

30 mins
Serves 2
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Directions

  1. 1Chop the top half of the butternut squash, peel its skin using a vegetable peeler or sharp knife.
  2. 2Chop the top half of the butternut squash, peel its skin using a vegetable peeler or sharp knife.
  3. 3Chop the top half of the butternut squash, peel its skin using a vegetable peeler or sharp knife.
  4. 4Cut the squash into approximately 1cm thick discs, then layer and chop them into 1cm thick batons. You should have 400g of prepared squash.
  5. 5Cut the squash into approximately 1cm thick discs, then layer and chop them into 1cm thick batons. You should have 400g of prepared squash.
  6. 6Cut the squash into approximately 1cm thick discs, then layer and chop them into 1cm thick batons. You should have 400g of prepared squash.
  7. 7Heat 1 tbsp of oil in a large frying pan or wok.
  8. 8Heat 1 tbsp of oil in a large frying pan or wok.
  9. 9Heat 1 tbsp of oil in a large frying pan or wok.
  10. 10Add the squash, sliced onion, and a generous pinch of salt to the pan.
  11. 11Add the squash, sliced onion, and a generous pinch of salt to the pan.
  12. 12Add the squash, sliced onion, and a generous pinch of salt to the pan.
  13. 13Stir-fry on a medium-high heat for 2 minutes.
  14. 14Stir-fry on a medium-high heat for 2 minutes.
  15. 15Stir-fry on a medium-high heat for 2 minutes.
  16. 16Add the ginger, red chilli, mustard seeds, cumin seeds, and ground turmeric to the pan and fry for a further 30 seconds until fragrant.
  17. 17Add the ginger, red chilli, mustard seeds, cumin seeds, and ground turmeric to the pan and fry for a further 30 seconds until fragrant.
  18. 18Add the ginger, red chilli, mustard seeds, cumin seeds, and ground turmeric to the pan and fry for a further 30 seconds until fragrant.
  19. 19Pour in 150ml of water, then cover the pan with a lid and cook for 4 minutes on a medium heat.
  20. 20Pour in 150ml of water, then cover the pan with a lid and cook for 4 minutes on a medium heat.
  21. 21Pour in 150ml of water, then cover the pan with a lid and cook for 4 minutes on a medium heat.
  22. 22Uncover the pan and continue to cook for approximately 4-6 minutes, stirring regularly, adding more boiled water if needed, until the squash is almost cooked through and all the water has evaporated.
  23. 23Uncover the pan and continue to cook for approximately 4-6 minutes, stirring regularly, adding more boiled water if needed, until the squash is almost cooked through and all the water has evaporated.
  24. 24Uncover the pan and continue to cook for approximately 4-6 minutes, stirring regularly, adding more boiled water if needed, until the squash is almost cooked through and all the water has evaporated.
  25. 25Slightly increase the heat of the pan and add the finely shredded kale and desiccated coconut.
  26. 26Slightly increase the heat of the pan and add the finely shredded kale and desiccated coconut.
  27. 27Slightly increase the heat of the pan and add the finely shredded kale and desiccated coconut.
  28. 28Cover the pan again and cook for a final 3-4 minutes until the kale is wilted and the squash is tender.
  29. 29Cover the pan again and cook for a final 3-4 minutes until the kale is wilted and the squash is tender.
  30. 30Cover the pan again and cook for a final 3-4 minutes until the kale is wilted and the squash is tender.
  31. 31Stir the coconut cream and chopped coriander into the pan and remove from the heat.
  32. 32Stir the coconut cream and chopped coriander into the pan and remove from the heat.
  33. 33Stir the coconut cream and chopped coriander into the pan and remove from the heat.
  34. 34Add a generous squeeze of lime juice and adjust seasoning with more salt or lime to taste.
  35. 35Add a generous squeeze of lime juice and adjust seasoning with more salt or lime to taste.
  36. 36Add a generous squeeze of lime juice and adjust seasoning with more salt or lime to taste.
  37. 37Serve with rice.
  38. 38Serve with rice.
  39. 39Serve with rice.

Ingredients

  • 0.5 a Butternut Squash
  • 0.5 a Butternut Squash
  • 0.5 a Butternut Squash
  • 1 onion
  • 1 onion
  • 1 onion
  • 0.5 tablespoon freshly grated ginger
  • 0.5 tablespoon freshly grated ginger
  • 0.5 tablespoon freshly grated ginger
  • 1 red chilli (deseeded and finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 1 red chilli (deseeded and finely chopped)
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground turmeric
  • 0.5 teaspoon ground turmeric
  • 60 g finely shredded kale, cabbage or summer greens
  • 60 g finely shredded kale, cabbage or summer greens
  • 60 g finely shredded kale, cabbage or summer greens
  • 20 g desiccated coconut
  • 20 g desiccated coconut
  • 20 g desiccated coconut
  • 100 ml coconut cream
  • 100 ml coconut cream
  • 100 ml coconut cream
  • 1 small bunch coriander
  • 1 small bunch coriander
  • 1 small bunch coriander
  • 1 lime
  • 1 lime
  • 1 lime
  • rice
  • rice
  • rice
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 tablespoon oil
  • 1 generous pinch salt
  • 1 generous pinch salt
  • 1 generous pinch salt
  • 150 ml water
  • 150 ml water
  • 150 ml water

Equipment

knifevegetable peelerfrying panwokwooden spoonlid

Tips

  • Slice squash finely for quick cooking.
  • Adjust seasoning with salt or lime to your taste.