Sri Lankan Butternut Squash Curry - Four Oaks Allotments

Ingredients

• 1 large butternut squash , seeded (skin left on) and cut into 5cm cubes (or whatever squash you have, peeling any that have a tough skin)
• 1 onion, chopped into large chunks
• 3 tbsp dessicated coconut
• 1 400ml tin cocnut milk
• 1 tsp white pepper
• 1 tsp ground coriander
• 1 tsp fennugreek seeds
• 1 tsp chilli powder (as hot or otherwise as you want)
• 2 green cardamon pods, whole but lightly crushed
• 1 cinnamon stick
• 6 fresh curry leaves
• salt to taste
• Alternatively replace the ground spices with a curry powder of your choice and use whatever whole spices you have to hand!