Butternut Squash Curry

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

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

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

This curry is both light and tasty as like our other recipes you can always adjust the spice level. By adding 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 yourselves. After that it is simple.

Butternut Squash Curry

Butternut Squash Curry

Rate this recipe
2 ratings
Category: Main
Cuisine: Indian

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

Butternut Squash Curry

Ingredients

30 minutes
4
151.67 kcal
  • 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

Prep
10 minutes
Cook
20 minutes
Ready in
30 minutes
  1. Start by heating up 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 cook for roughly a minute.
  4. Turn the heat to low/simmer. Next, we are going to add the butternut squash & the remaining ingredients except for the coriander.
  5. Cover and cook for 15-20 minutes, mixing it from time to time to make sure it does not burn.
  6. The curry will is ready once you can poke through the butternut squash with a fork.
  7. Then top with coriander and serve with rotis, chapattis or naan.

Nutrition information

Serving Size: 4
Calories per serving: 151.67 kcal
Fat per serving: 7.36 g
Saturated fat per serving: 1.06 g
Carbs per serving: 22.58 g
Protein per serving: 2.5 g
Fiber per serving: 4.36 g
Sugar per serving: 5.27 g
Sodium per serving: 481.26 mg
Trans fat per serving: 0.0 g
https://addictedtocurry.ca/butternut-squash-curry/

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