This delicious butternut squash curry can be prepared in so many ways.
This hearty butternut squash curry is delicious served over rice or scooped up with chapattis.
It’s so easy to make and also one of the most popular vegetarian curries from my cookbook ‘The Curry Guy Light‘!
Well, sometimes I cook this butternut squash curry just as the recipes and then I puree any leftovers for a smoother and creamier variation. It makes a great soup for lunch
The blended puree is also amazing as a garnish for seafood just as I did for my recent Keralan tuna steak recipe.
Amazing as a side or main course and also good with an ice cold beer!
Why try butternut squash curry?
OK, so it’s not one you are likely to find at most curry houses but this butternut squash soup is one you have to try.
I was surprised the first time I served it to my youngest daughter. I really thought she would turn her nose up at it but she loved it.
In fact, after trying butternut squash curry, it’s one she asks for all the time now.
Many people are find vegetarian curries like this the perfect alternative to meat curries.
Making this butternut squash curry your own…
As I mentioned above, there are so many ways to serve this curry.
I like to cut the squash into large bite-sized chunks. The squash cooks in minutes. I prefer it a bit al dente so that there is still a bit of bite to it but you could cook it longer if you prefer.
I have also cut the squash into tiny chunks which gives a completely different texture to the sauce though also very enjoyable.
As for the spiciness, feel free to adjust this too.
Add more chilli powder and chillies to taste or omit them completely. Make it as you want it and you will be happier with the end results.
Alternatives to butternut squash…
Depending on where you live, you might need to substitute other veggies in this curry.
Pumpkin is the perfect alternative as are other types of squash.
You could also try other veggies instead. If it sounds good, it most likely will be cooked in this sauce.
Working ahead…
This is a quick and easy butternut squash recipe.
You can, however get some of the work done ahead of time if you like. You could, for example, cut the squash cubes, cover them in a bowl and store in the fridge for a couple of days.
It is also a good idea to get all of the ingredients prepared and ready before cooking.
Most of this can be done ahead of time.
Following are step by step pics of the cooking process…
Happy Cooking!
Infuse the mustard seeds in the hot oil until they begin to crackle.
Turn down the heat to medium and add the cumin seeds and curry leaves. Infuse in the oil for about 30 seconds.
Fry the chopped onion for about 5 minutes, until soft and translucent.
Add the garlic and ginger paste with the chillies and stir well.
This is your base masala. Fry for a minute or so.
Add the butternut squash and stir well to coat with the masala ingredients.
Stir in the coconut milk and bring to a simmer.
Simmer until the squash is tender and the sauce thickens a bit.
Stir in the peas to cook through.
Season with salt to taste and garam masala. Then garnish with chopped coriander (cilantro).
If you like the look of this butternut squash curry, you might like to try some of these too…
Aloo gobi (cauliflower and potato curry)
Saag Paneer (Paneer and spinach curry)
Onion bhagi curry
Broccoli curry
Vegetable bhaji
Butternut squash soup
Perfect results every time!
Dig in!
Butternut Squash Curry
Ingredients
- 1 ½ tbsp rapeseed oil
- 1 tsp black mustard Seeds
- 1 tsp cumin seeds
- 10 fresh or frozen curry leaves
- 1 red onion – finely chopped
- ½ tsp turmeric powder
- 1 tsp chilli powder (more or less to taste)
- 1 tsp coriander powder
- 1 ½ tbsp. garlic and ginger paste
- 2 green chillies – finely chopped (more or less to taste)
- 1 medium Summer squash – peeled, seeded and cut into 1.25cm (1/2 inch) cubes (roughly 700g)
- 400ml ( 1 ¾ cup) low fat coconut milk
- 200g fresh or frozen peas
- ½ tsp garam Masala
- Salt - to taste
- 2 tbsp coriander (cilantro) finely chopped
Instructions
- Heat the oil in a large frying pan or wok over high heat. When visibly hot, add the mustard seeds. After a few seconds, they will begin to pop in the oil. Lower the heat to medium-high and toss in the cumin seeds and curry leaves.
- Let these flavours infuse into the oil for about 30 seconds. Stir in the chopped onion and fry for about five minutes until soft and translucent. Then add the green chillis and garlic and ginger paste and stir it all up to combine.
- Fry this base masala for about a minute and then stir in the ground spices, followed by the cubed squash and fry for about five minutes or until the squash is about 50% cooked through.
- Add the coconut milk and bring to a simmer.
- Then add peas to simmer in the sauce. Simmer until the squash is soft and the peas are cooked through.
- To finish, season with salt to taste and garnish with the garam masala and chopped coriander.
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