Butternut squash curry
A simple veg curry from scratch
Equipment
- 1 Non stick wok or large saucepan
Ingredients
- 1 Whole Butternut squash
- 100 g Cashews
- 400 g Tomatoes
- 400 g tin Chickpeas
- 400 g tin Coconut milk
- 4 Tbsp Sunflower oil Or any neutral oil
- 1 Large Onion
- 4/5 Cloves Garlic
- 1 Thumb size Ginger
- 2 Tbsp Curry powder I like east end but any will do
- 1 Tbsp Garam masala
- 1 Tbsp Fenugreek leaves
- 1 Tsp Cumin seeds
- 1 Tsp Mustard seeds
- 1 Tbsp Tomato puree
Instructions
Prepare the butternut squash
- Cut the squash up into cubes, coat in 2 tbsp oil, salt, pepper and cumin seeds
- Roast for around 20 to 30 minutes until tender but not too soft
Prepare the veg
- Dice the onion
- Chop the tomatoes, doesn’t have to be perfect.
- If you have a pestle & mortar, then add garlic and ginger and pummel until you have a paste. Otherwise, grate on the small side of a box grater.
Start the curry
- In a large pan or non stick wok, heat 2 tbsp of neutral oil.
- Add the mustard seeds and cumin seeds until the mustard seeds start to pop.
- Add the garlic and ginger paste and fry for a minute until aromatic.
- Before it burns, add the diced onion and a pinch of salt. The liquid released here will ensure that the aromatics don’t burn.
- Now we want to bloom the spices. Add the curry powder to the pan and, if it seems dry, add more oil.
- Add the tomato puree, mix in and cook for a minute.
- Add the chopped tomatoes and let them reduce until you have your thickened masala.
- Add the coconut milk and the cashews.
- Cook at least until you see the coconut milk form a layer on top of the curry and the cashews are softened. The longer you let it simmer, the better it will taste.
- Add in your drained chickpeas, and the roasted butternut squash with all the oil and spices on the tray.
- This is the point where we want to add the garam masala and fenugreek leaves and incorporate fully.
- Finally, remove from the heat and add the juice of half a lime.
- Adjust for seasoning to your taste.
- Serve with basmati rice, or naan bread. Or both…
Nutrition
Calories: 684kcal | Carbohydrates: 68g | Protein: 18g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 41mg | Potassium: 1651mg | Fiber: 15g | Sugar: 14g | Vitamin A: 20849IU | Vitamin C: 59mg | Calcium: 204mg | Iron: 10mg
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