Sri Lankan Butternut Squash Curry

Ingredients

• 1 large butternut squash, seeded (skin left on) and cut into 5cm cubes
• 1 onion, chopped into large chunks
• 3 tbsp desiccated coconut
• 1 x 400ml tin light coconut milk, plus 1 tinful of cold water
• 2 tbsp ground coriander
• 1 tsp white pepper
• 1 tsp ground turmeric
• 1 tsp fenugreek seeds
• 1 tsp hot chilli powder
• 2 green cardamom pods, left whole but lightly crushed
• 1 cinnamon stick, snapped in half
• 6 fresh curry leaves, plus extra to garnish
• salt