Squash Curry + Sri Lankan Coconut Sambol

When i was living and working in Sri Lanka last year, there was a lady down the road from where i was staying that made the most amazing curry ive ever had in my life.  She set up tables and chairs on her from porch and cooked delicious meals out of her tiny little kitchen.  

We went there pretty much every single night, and every time there was a different curry.  Our favorite night was when she would make the squash curry.  

Right before i left to go back home, she gave me a cooking class and showed me the spices, process, and ingredients in her food.

Here is one of my favorite curries, and best of all its amazingly simple! Im positive you all will love it!

Squash Curry

1-2 Kabocha Squash (Butternut squash works as well)

1-2 Medium Onions

5 Cloves Garlic

1 Thumb piece of Ginger

2 TBSP Organic Curry Powder (Honestly any curry powder works)

1 Jar Tomato Paste (You can use fresh tomatoes if they are in season- use 3-4 medium ones)

3 cups homemade coconut milk 

1/4 Cup Coconut Aminos

2 cups water

Salt to taste

1 Bunch Kale (optional)

Start by chopping the skin off of your squash, you can use an apple peeler to do this.  Chop into bite size pieces and put into a large pot with the diced onions, garlic, tomato paste, spices, coconut aminos, ginger, and water. put a lid on the pot and cook for 15-20 minutes until the squash is very soft. 

Chop the Kale and add it to the curry, placing the lid back on and letting it steam for 30 seconds to a minute.  Remove from heat.

To make your coconut milk blend 2 cups coconut flakes with 3 cups water.  If the milk is too thick you can add another cup of water. Strain through a nut milk bag.  Save the leftover pulp for the coconut sambol.

After you take the curry off the stove stir in your coconut milk.  

Coconut Sambol

Leftover pulp from making coconut milk

1 bunch cilantro

1 bunch green onions

diced cherry tomatoes (quantity is up to you)

salt and pepper to taste

juice of 1 lime

Chop up all your herbs and tomatoes, and add to the coconut along with lime juice.  mix well. 

Serve the curry with sambol, red or black rice, and sauerkraut !