Butternut Squash Curry Recipe

Method9 steps · about 50 min

1. 1

   Step 1: On a medium flame, heat oil (2 tbsp) in a deep pot or Dutch oven. Add cinnamon and curry leaves (2 sprig), followed by onions (130 g).

   Uses 130 g onion · 2 sprig curry leaves · 2 tbsp oil · 2 inch cinnamon stick

   
2. 2

   Step 2: Saute until light golden for 5 mins and add ginger garlic (1 tbsp). Saute for a minute and stir in all the ground spices - turmeric (0.25 tsp), salt (1 tsp), red chili powder, garam masala (1–1½ tsp), coriander powder (1.5 tsp) and cumin.

   Uses 1 tbsp ginger · 1 tbsp garlic · 1 tsp Kashmiri chili powder · 1.5 tsp coriander powder · 0.5 tsp cumin powder · 1–1½ tsp garam masala · 0.25 tsp turmeric · 1 tsp salt

   
3. 3

   Step 3: Add the tomatoes (200 g) and cook until thick and no longer raw-smelling. Add the squash and up to ½ cup separate curry water as needed. Choose ONE milk route: ¾ cup coconut milk or plain water; OR puree 18 cashews with ¼ cup water and dilute with ½ cup water; OR mix 1½ tbsp almond butter with ¾ cup water. Add the chosen milk mixture, omitting ingredients for other milk routes.

   Uses 700 g butternut squash · 200 g tomatoes · ¾ cup coconut milk ONLY on coconut route, or plain water replacement · 0.5 cup water · 18 cashews ONLY on homemade nut-milk route · ¾ cup nut-milk water ONLY if replacing coconut milk with nuts · 1½ tbsp almond butter ONLY instead of coconut milk or cashews · onions cooked golden with minced ginger-garlic and powdered spices

   
4. 4

   Step 4: Cover and cook for 3 to 4 minutes and later add the black eyed peas. (Your black eyed peas should be soft/tender and get mashed easily when you press down. If they are undercooked they will remain the same and won't soften in the curry)

   Cook covered · 4 minUses 1 cup ready-cooked, drained black-eyed peas · squash cubes combined with thick cooked tomato base and chosen milk/water route

5. 5

   Step 5: Cover and cook until fork tender but not mushy. Mine takes about 12 mins to cook but it may be different for you. If required you may add more hot water as it cooks.

   Simmer until tender · 12 minUses extra hot water only as needed while squash cooks · squash cooked 3–4 minutes then optional fully cooked beans added

6. 6

   Step 6: If making the optional spinach topping, melt its separate 1 tbsp butter in a skillet over medium heat. Fry the two sliced garlic cloves about 1 minute, then add 4 cups chopped baby spinach and sauté 3–4 minutes until wilted.

   Uses 4 cup baby spinach · 1 tbsp butter · 2 clove garlic

7. 7

   Step 7: When the squash is fork tender, mix in the cooked garlic-butter spinach if made. Omit this topping for a dairy-free curry.

   Uses squash tender but intact, after roughly 12 minutes or as needed · spinach sautéed with separate butter and sliced garlic until wilted

8. 8

   Step 8: Taste the cooked curry and add extra salt or garam masala (to taste) only if needed. If runny, mash a few cooked squash pieces in the curry and stir to thicken.

   Uses extra salt only to taste · extra garam masala only to taste · tender squash curry combined with sautéed spinach if used

9. 9

   Step 9: Serve butternut squash curry over rice/quinoa or with flatbreads chapati, roti, tandoori roti, naan or with bhakri.

   Uses cooked squash curry tasted and thickened by mashing a few pieces if needed