Butternut Squash Ginger Curry is curry in the true sense of the word. It’s a beautifully spiced sauce enhanced by the squash. The recipe is slightly spicy, but you can remove or add more chillies to your taste. It is classic tiffin food. Butternut Squash curry is super easy to make and sits happily with rice, grilled meat, tofu, salad, and, of course, any form of flatbread. The leftovers also make a delicious soup. Extend them with some vegetable or chicken stock and blitz into a soup.
In the autumn, butternuts and pumpkins are piled high everywhere; they are not expensive and keep well. The only downside is peeling them. Peel with a good sharp peeler, then slice down the middle (very carefully). You then need to scoop out the seeds, which can be toasted and eaten as a snack or sprinkled on top of your curry.
Once the seeds are removed from the two halves, you can lay them flat side down and easily dice them into cubes.
The peel is also super tasty. Toss it in a little oil, salt, and pepper, with a sprinkling of smoked paprika or cinnamon, and roast it for about 15 minutes.
With Halloween just around the corner, this Butternut Squash Ginger Curry would be a perfect addition to a Halloween spread.
For similar dishes, check out our vegetarian recipes and the delicious Mung Bean Curry or Spicy Pumpkin Soup.
Butternut Ginger Curry
Equipment
- Heavy based pan
Ingredients
- 800g butternut squash, peeled and diced wash and dry seeds to toast. Save peel to roast as a snack
- 1 onion finely sliced
- 4 cloves grated garlic
- 2 red chillies finely sliced
- 5 cms ginger, peeled and grated
- pinch asafoetida optional
- ¾ tsp garam masla
- ½ tsp tumeric
- ⅔ tsp cumin
- 1 tsp black mustard seeds
- ½ tsp ground fennel
- 5 curry leaves or 2 bay leaves
- approx 2 tbsp cococut oil
- ½ tsp smoked paprika for the toasted seeds optional
- salt and freshly ground black pepper
- fresh mint or coriander to garnish optional
Instructions
- Gently cook the onion until translucent, add the chillies and garlic and soften. Add the mustard seeds, let them start to pop and add the asafaoetida.
- Add the rest of the spices, cook for half a minute then add the squash. Coat squash well in the mixture and cook gently for 5 mintues. Dont let it burn.
- Add a couple of tablespoons of water, cover and continue cooking adding up to about 450ml water or until the squash is tender and sitting in a good sauce. Add salt to taste.
- Dry roast the squash seeds in a heavy based frying pan with generous sprinkling salt and pepper. When they are just brown, remove from the heat and sprinkle with a little smoked paprika or leave as them as is.
- Garnish with your toasted seeds, a scant dusting of garam masala and fresh coriander or mint. Serve with rice, naan bread or with a baked potato on Halloween. 🎃 👻 🎃
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