members recipes

Ingredients

300g butternut squash or pumpkin
1 onion sliced
2 cloves garlic, grated or pound to a paste
1” piece ginger grated
3” piece rampe leaf cut into big pieces
1 sprig curry leaf
1 tbsp tomato puree or paste
2 tsp roasted curry powder
1 tsp chilli powder
100g dried Maldives tuna fish chips ( optional)
250 ml coconut milk
½ tsp sugar
2 tbsp ghee or vegetable oil

Method
1.Clean pumpkin/ butternut squash , cut into large cubes. Set aside

2.Add chilli powder and roasted curry powder into the coconut milk . Set a side.

3.Heat ghee /oil in a large cooking pot or saucepan, add onion slices and cook till soft and translucent.

4.Add curry leaves, rampe , ginger and garlic in to the onions and stir for 1-2 minutes.

5.Lower heat , add tomato puree, stir to coat the onion mixture with the tomato paste .

6.add pumpkin/ butternut squash and dried tuna chips ifusing, stir to coat with the mixture.

7.Add the coconut milk mixture and give it a stir. Add salt . Cover and cook till the pumpkin is tender. Stir occasionally to prevent burning. Pumpkin doesn’t take too long to cook about 5 minutes .

8.After 5 minutes, remove lid , add a little water if you want more gravy . Add sugar and stir slowly.

Switch off heat and serve with roshi or as a side dish .