Coconut-Leaf Steamed Squash Parcels

Ingredients

• banana leaves4 large pieces
• butternut squash, diced small3 cups
• cooked chickpeas1 1/2 cups
• grated coconut1/2 cup
• fresh ginger, grated1 tbsp
• green chili, minced1
• ground coriander1 tsp
• ground cumin1 tsp
• lime juice2 tbsp
• cilantro leaves1/2 cup

Method

1. 1Soften the banana leaves by briefly passing them over a flame or dipping them in hot water until pliable.
2. 2In a bowl, combine squash, chickpeas, coconut, ginger, chili, coriander, cumin, lime juice, and cilantro.
3. 3Season lightly with salt and mix until the ingredients are evenly coated.
4. 4Place a generous portion of filling in the center of each leaf and fold into tight parcels, securing as needed.
5. 5Arrange the parcels in a steamer basket over simmering water.
6. 6Steam for 18 to 22 minutes, until the squash is tender and the filling is aromatic.
7. 7Carefully open the parcels and serve with the steaming juices spooned over the top.

Tips

• Cut the squash very small so it cooks through at the same rate as the chickpeas warm.
• If banana leaves are unavailable, use parchment tied into packets, though the aroma will be subtler.

Nutrition