Winter Squash Curry Wattakka Curry

In North America, winter squash, yams, and pumpkins are associated with the warmth of fall harvests. We tend to think of them as being prepared as sweet and spicy fi llings for pies and tarts, or as tasty side dishes that have been oven-roasted with sprinklings of brown sugar and herbs. In Sri Lanka, pumpkin curry has all the qualities you would expect of comfort food. Because it is fi lling you can eat less rice with it. Enjoy this dish with coconut sambol (page 152) or papaya mallum (page 151) and a simple white fi sh curry (page 127). • Kabocha, buttercup, and acorn squash all work well for this recipe. In Sri Lanka, the local varieties of pumpkin (similar to kabocha) typically used in curry have yellow fl esh and are cooked with their green edible skin left on.

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% Daily Values based on a 2,000 calorie diet

Step 1

Cut the squash in half. Discard the seeds and pulp and cut the fl esh into even 2-inch small wedges or cubes.

Step 2

In a medium pot over medium-high heat, place the squash, onion, garlic, chili, curry leaves, fenugreek, turmeric, salt to taste, and about 1/2 cup of water.

Step 3

Bring to a boil, cover, and let cook over medium heat until squash is tender but not mushy, approximately 10 minutes.

Step 4

In the meantime, using a mortar and pestle, fi nely grind the mustard seeds.

Step 5

Place 1 tsp of the ground mustard seeds in a small bowl, add the coconut milk, and stir to combine.

Step 6

Check the squash and add more water, 1/4 cup at a time, only if necessary.

Step 7

Add the coconut milk mixture and more salt, if preferred, to the pot. Lift the pot from the heat and move it in a circular swirling motion to mix the coconut milk into the curry. Turn down the heat to its lowest setting and let simmer, partially covered, for approximately 5 minutes to meld the fl avours.

Step 8

Squeeze the lime wedge over top. Remove the pot from the heat and swirl it again to combine all the fl avours. Let sit for a few minutes before serving.

Step 9

Serves 4–6 1 lb kabocha squash, washed but unpeeled 1 / 4 red onion, chopped 1 garlic clove, smashed 1 green (Thai) chili, cut in half on the diagonal 4–6 curry leaves, ripped into small pieces 1 / 4 tsp fenugreek seeds 1 / 4 tsp ground turmeric 1 / 2 tsp fine sea salt, or to taste 1 tsp yellow or black mustard seeds 1 / 2 cup coconut milk 1 small lime wedge (yielding about 1 tsp juice) If your grocery store has a produce clerk, ask them to cut the squash in half for you. Th is will make it easier for you to core and chop once you get home. Save the unused portion for soup!