Butternut Squash Curry.

Butternut Squash Curry

When temperature drops  , the evenings get darker and umbrellas come out once again, you definitely need something extra to brighten up the everyday life..we definitely need some cozy and comfert food .

The aroma of a simmering curry conjures up wondrous memories of my childhood. My mom would cook up delicious curries made with seasonal squashes and serve it with homemade bread. There was something unique and nice about that curry that just screamed ‘Comfort food.”

This Butternut Squash curry is  a warm, hearty yet healthy dish ..the coziest lunch or dinner recipe which one would love to have in this weather..will make us feel comfert and cozy.

This vegan butternut squash curry is the perfect weeknight dinner for the winter. It’s filling, flavorful, and comes together very quickly. I used , ground coriander, and red pepper flakes, turmeric, fennel seeds and dry mango powder to flavor the dish.

I see all kinds of squash at the grocery stores these days. Honestly, before I moved to US, I didn’t even knew there were so many variety of squash!

While I like them all, my favorite has to be the butternut squash.It’s sweet, delicious and I love eating it in every form. Whether it’s in soups or salads  or this curry.

Ingredients

4 cups sliced squash, I am using Butternut squash 

3 tbsp oil

1/8 tsp asafetida (hing)

1 tsp cumin seeds (jeera)

1/2 tsp fenugreek seeds (methi dana)

1 tbsp coriander powder (dhania)

1 tbsp fennel seeds coarsly ground (saunf)

1/2 tsp turmeric (haldi)

1 tsp chili powder adjust to taste

1/2 tsp peprika

1 tsp salt

1 tbsp shredded ginger

1 tbsp lemon juice

1 tbsp mango powder

2 tbsp chopped cilantro (hara dhania)

Method

Peel and cut the squash into cubes or get the cubed squash from store (I am using cubed organic Squash)

In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and 1/4 cup of water to make a paste.

Heat the oil in a pan. Add cumin seeds and asafetida add fenugreek seeds and  stir for a few seconds.

Add the spice paste and stir-fry for a minute until spices start leaving the oil.

Add the squash, , salt, and 1/4 cup of water, mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.

Make sure to stir gently every 3 to 4 minutes. Check if more water needed.

Lastly, add the mango powder, coconut sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

Would love to hear from you any time. If you have tried any of my recipe, give your feedback in the comment section below. If you like this recipe, share it with your friends. Do subscribe my blog.Thank you 😊