Butternut Squash Curry
Hi, My name is Jewel and I'm back with another Indian-inspired recipe. When I moved to London I realized that here pumpkins and squashes were mainly used for soups or drinks. But back home in India, we use them in stews, curries, sweets. Let me introduce you to a simple but finger-licking good recipe of an Indian-style Vegan curry. I love the sweet notes in a spicy curry!
All you need is-
- 1 medium-sized Butternut Squash
- 1 medium Onion (Chopped)
- 1 Tomato (Chopped)
- 1 Can Coconut milk
- 100gms Leafy Vegetable (I used Fenugreek, you can use Spinach/Kale)
- 1 tsp Oil
- 1 tsp Chilly Powder
- 1 Tsp Turmeric Powder
- 1 tbsp Madras curry powder (I got mine from the brand Natco)
- 1/2 tsp salt
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 3-4 curry leaves (I buy mine from Waitrose/Asda)
- And a lot of LOVE!
Cut the squash in half, roast in a preheated oven for 30mins at 200C, If you do not have an oven, you can boil the squash until it's soft. Mash or puree the squash, I use a blender and puree it to avoid any lumps.
In a pot add oil, mustard seeds, cumin seeds, and curry leaves. When it starts popping, add the onions, saute until it changes colour. Add tomatoes, cook for 2 mins. Add the mashed/ pureed butternut squash, coconut milk and cook for 5-7mins. Keep stirring to prevent it from sticking to the pot. Add the rest of the ingredients, cook for another 5-7mins. Turn off the heat when it's curry consistency (not very thick or thin). Lastly, add the salt. Garnish with coriander if required. Serve with hot rice or garlic naan.
Quick Tips-
- If you wish to make a small batch of curry, use half of the roasted squash and freeze the rest to make another batch of curry or soup.
- Use any winter squash or pumpkin instead of butternut squash to customise your own curry.
Follow me on Instagram @thepintopost for more recipes.
