Sri Lankan Style Squash Curry

A light coconut curry that makes the most of patty pan squash. Serve with rice or flatbreads.

Ingredients (serves 4)

• 500g patty pan squash (or any summer squash), cut into chunks

• 1 onion, sliced

• 2 cloves garlic, chopped

• Small piece of ginger, chopped (or ½ tsp ground ginger)

• 1–2 fresh chilies (or a pinch of chili flakes)

• A few curry leaves (optional – or use a bay leaf)

• 1 tsp mustard seeds (or cumin seeds if easier)

• ½ tsp turmeric

• 1 tsp ground coriander

• ½ tsp ground cumin

• 1 tsp chili powder or paprika

• 1 tomato, chopped (or ½ tin chopped tomatoes)

• 1 tin (400ml) coconut milk

• 75g raw cashews

• 1 tbsp oil

• Salt

• Juice of ½ a lime or lemon

Method

1. Heat the oil in a pan. Add mustard seeds (or cumin), then the onion, garlic, ginger, chili, and curry leaves/bay leaf. Fry until the onion softens.

2. Add the spices (turmeric, coriander, cumin, chili powder) and fry for 30 seconds.

3. Stir in the tomato and cook until it breaks down.

4. Add the patty pan chunks and half the cashews. Season with salt. Pour in the coconut milk and 100ml water.

5. Simmer gently for 12–15 minutes until the squash is tender and cashews are soft.

6. Meanwhile, toast the remaining cashews in a dry pan until golden.

7. Finish the curry with lime juice and scatter over the toasted cashews before serving.

Veg Box Tips:

• Swap patty pan for courgettes, pumpkin, or winter squash.

• Use almonds if no cashews on hand.

• Add spinach or chard in the last 2 minutes of cooking for extra greens.