Butternut squash curry

Name: Butternut squash curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 3 tablespoons of oil; Sprig of curry leaves(substitute with a bay leaf); 1 large onion sliced fine; 4 cloves of garlic sliced fine; 2″cinnamon piece; 3 whole dried chilies (you can substitute with 1/2 a teaspoon of red chili flakes, add more for spice or less for a mild curry); 1/2 a teaspoon of red chili powder(reduce or increase as per your need); 1 teaspoon cumin powder(substitute with a good curry powder); 1 teaspoon of mustard seeds; 500g of butternut squash(if you are a small family of 2-4 choose smaller butternut weighing roughly 300g); 1-2 cups of water to cook the butternut squash; 1/2 a cup to 1 cup of thick coconut milk(depending on how much gravy you want)

Instructions

Prep:10minCook:45min

Butternut squash curry cooked Sri Lankan style with tempering and thick coconut milk to give you a creamy vegan and vegetarian curry. Butternut squash can be cooked in a similar style as the pumpkin curry.

Updated at: Thu, 21 Nov 2024 11:50:42 GMT