Butternut Squash Curry

10 Oct

This is an excellent autumn dish full of flavour with a sweet delicate texture. Butternut are one of the best tasting of the winter storage pumpkin/squash. It goes well with Indian style Greens or any meat dish. It also makes a great vegetarian main dish served on rice.

  • 2-3 tbsp vegetable oil
  • 1 butternut pumpkin, peeled, de-seeded and cubed
  • 6 green tomatoes, peeled and chopped (optional)
  • 2 medium onions, chopped
  • 1/2 tsp salt
  • 3 dried red chillis, crushed
  • 3 sweet green peppers
  • 1/2 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 10 cloves garlic, crushed
  • 10 curry leaves
  • 1 tsp freshly ground garam masala
  • 1 tsp sugar
  • handful coriander leaves to garnish

Heat the oil in a large heavy bottom pan. Add the mustard seeds and let them splutter. Then add the cumin, dry red chillis, garlic and curry leaves and fry until till light brown. Add the onions and green peppers and fry until soft. Add the pumpkin, tomatoes, turmeric, salt, and 1/2 a glass of water. Cover and simmer on low heat for 15 minutes. Add sugar and garam marsala, mix well, continue to cook until the pumpkin is soft. Garnish with coriander. Serve hot with chapati or rice.
Variation  Add 1/2 cup desiccated coconut and fry for about 1-2 min with the other spices.


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