Butternut Squash Curry

Both healthy and delicious, this curry is the perfect blend of spices and butternut squash. Moreover, super easy to make.

Butternut squash is one of the healthiest ingredients we have ever used. Steaming it with a touch of butter makes it incredible. If you grind it after a quick steaming, add a bit of salt and pepper, and you get a beautiful soup base. We thought, why not try making a curry from this? That is precisely what we did. We hope you enjoy this recipe and have fun making it, just as we did.

I would put the butternut curry in my top favourite curries, ranking just below our almond milk chicken curry (coming soon) and above palak paneer—enough about favourites.

This curry is both light and tasty. As with our other recipes, you can adjust the spice level to your taste. By adding the top red chillies or some chopped up chillies. However, in all honesty, this curry is not intended to be super spicy. You will lose the taste of the butternut squash.

The only part that may take you time is peeling the squash and then cutting the butternut squash into cubes. The skin is quite hard, so be careful not to injure yourself. After that, it is simple.

Butternut Squash Curry

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Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 170 calories 8 grams fat

Ingredients

• One medium-sized butternut squash, peeled & cut into 1-inch cubes
• 4-5 cloves of garlic (chopped)
• 1 large onion (chopped)
• thumb of ginger (minced or grated)
• 1 tomato (chopped)
• 1 tsp cumin
• 1 tsp salt
• 1 tbsp Garam Masala
• 1 tsp turmeric powder
• 2 tbsp Olive Oil
• 1 tsp Basil
• 1 tsp Red Chilli Powder
• Coriander for garnish

Instructions

1. Start by heating the olive oil in a saucepan over medium heat. This will not take long at all.
2. Add the cumin, garlic & onions and cook until the onions begin to caramelize. Usually 1-2 minutes.
3. Next, add the tomatoes and ginger, and cook for roughly a minute.
4. Turn the heat to low/simmer. Next, we will add the butternut squash & the remaining ingredients, except for the coriander.
5. Cover and cook for 15-20 minutes, stirring occasionally to prevent burning.
6. The curry will be ready once you can poke through the butternut squash with a fork.
7. Then top with coriander and serve with rotis, chapattis or naan.