Butternut squash curry

    I always wanted to make curry from butternut squash and this curry is one of my favourites - it goes well with rice.


    County Dublin, Ireland
    4 people made this

    Serves: 4 

    • 85g thour dhal or yellow lentils
    • 1/2 teaspoon ground turmeric
    • 3 tablespoons sunflower or vegetable oil
    • 1/2 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds
    • 2 dry red chillies, crushed
    • a few curry leaves
    • 1/4 teaspoon asafoetida
    • 2 medium onions, chopped
    • 1 green chilli, chopped
    • 2 tomatoes, chopped
    • 1/2 teaspoon red chilli powder
    • 2 teaspoons ground coriander
    • 1 teaspoon sambar or curry powder
    • 1 to 2 tablespoons tamarind juice
    • 1/2 butternut squash, cut into 2cm pieces
    • 500ml water
    • 1 teaspoon jaggery
    • 2 tablespoons dessicated coconut
    • salt to taste
    • 4 to 5 sprigs coriander leaves

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Pressure cook the lentils until tender with 1/4 teaspoon of the turmeric and keep it aside.
    2. Heat oil in the pan. When oil gets heated, add mustard seeds, cumin seeds, dry red chilli, curry leaves along with asafoetida.
    3. Add chopped onions and green chilli. Fry till the onions are translucent.
    4. Then add tomatoes, the remaining turmeric, red chilli powder, ground coriander, sambar, tamarind juice and chopped squash.
    5. Pour in the water, cover with lid and cook over medium low heat until the squash is tender, about 10 minutes.
    6. Add cooked lentils along with jaggery, grated coconut and salt to taste.
    7. Bring to boil and garnish with chopped coriander leaves.

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