Stir-fried Butternut Squash with Coconut
Directions
- 1Chop the top half of the butternut squash, peel its skin using a vegetable peeler or sharp knife.
- 2Cut the squash into approximately 1cm thick discs, then layer and chop them into 1cm thick batons. You should have 400g of prepared squash.
- 3Heat 1 tbsp of oil in a large frying pan or wok.
- 4Add the squash, sliced onion, and a generous pinch of salt to the pan.
- 5Stir-fry on a medium-high heat for 2 minutes.
- 6Add the ginger, red chilli, mustard seeds, cumin seeds, and ground turmeric to the pan and fry for a further 30 seconds until fragrant.
- 7Pour in 150ml of water, then cover the pan with a lid and cook for 4 minutes on a medium heat.
- 8Uncover 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.
- 9Slightly increase the heat of the pan and add the finely shredded kale and desiccated coconut.
- 10Cover the pan again and cook for a final 3-4 minutes until the kale is wilted and the squash is tender.
- 11Stir the coconut cream and chopped coriander into the pan and remove from the heat.
- 12Add a generous squeeze of lime juice and adjust seasoning with more salt or lime to taste.
- 13Serve with rice.
Ingredients
- 0.5 a Butternut Squash
- 1 onion
- 0.5 tablespoon freshly grated ginger
- 1 red chilli (deseeded and finely chopped)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 60 g finely shredded kale, cabbage or summer greens
- 20 g desiccated coconut
- 100 ml coconut cream
- 1 small bunch coriander
- 1 lime
- rice
- 1 tablespoon oil
- 1 generous pinch salt
- 150 ml water
Equipment
knifevegetable peelerfrying panwokwooden spoonlid
Tips
- Slice squash finely for quick cooking.
- Adjust seasoning with salt or lime to your taste.
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