Butternut squash curry

Butternut squash curry

  • 1 large butternut squash – peel, cut in half lengthwise, de-seed and cube
  • 200g frozen peas
  • 400g spinach – washed
  • 400g tin of chopped tomatoes
  • 2 onions – peeled and chopped
  • 2 cloves garlic – peeled and crushed
  • 375ml vegetable stock
  • 1 tbsp olive oil
  • 1 tsp black mustard seed (if unavailable, use white mustard seed)
  • 1 tsp ground cardamom (or 5-6 roughly crushed whole pods)
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 4 dry curry leaves (if available)

Method

  1. Heat the oil in a large pan over a medium heat. Add the mustard seeds and cook until they pop.
  2. Add the onion, garlic, cardamom, coriander and cook for 1-2 minutes.
  3. Add the butternut squash and tomato and cook for 8 minutes.
  4. Heat the stock and add, along with curry leaves and garam masala. Cook on low heat until the squash is soft, approx 20-30 minutes.
  5. For the last few minutes, add the spinach and peas and stir until spinach has wilted and peas are heated through.
  6. Serve with rice.
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