Butternut squash in curry style

Chicken jelly
May 25, 2017
White asparagus soup
June 2, 2017

Processed with VSCO with c1 preset

Curry is not difficult to make but the spices needed for it are not easy to purchase.

Butternut squash in curry style

Today I had a curry-style pumpkin dish for dinner.

Before I have already cooked a soup, baked a cake and cookies from butternut squash, this is the first time I have made a curry-style dish from it.

Butternut squash combined with chili peppers is a real explosion of flavours. I only used a small amount of chili because I do not like too spicy food.

If you decide to try this recipe, I encourage you to share your photos in the Comment section.

Check my Instagram: mecooksblog and Facebook: MeCooks

Bon Appetit 🙂

Ingredients You need to make curry.

  • 1 big butternut squash
  • 1 teaspoon of finely chopped chili peppers
  • 1 onion
  • 2 tablespoons of coconut oil
  • 1 teaspoon of ground cumin
  • 1 teaspoon of sweet paprika powder
  • 3 tablespoons of almond flakes
  • a bunch of parsley
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1/2 teaspoon of freshly grated ginger
  • 500 ml of water
  • 500 ml coconut milk

How to prepare butternut squash curry.

Pour the coconut oil in a pot and gently fry the paprika powder with the cumin. Cut the butternut squash into small cubes (of about two centimeters) and add it to the already fried ingredients along with the finely chopped chili, sliced onion, ginger and almonds flakes. Fry for 3-4 minutes then pour water over it. Simmer it until the pumpkin is cooked. At the end of cooking, pour the coconut milk, add salt and pepper. Finish the dish by sprinkling it with parsley.

Butternut squash in curry style

Enjoy!

What You need to know when making curry from butternut squash.

Butternut squash in curry style

Parsley can be replaced with fresh coriander.

Do You like pumpkin? Check our recipe for Pumpkin muffins

Leave a Reply

Your email address will not be published. Required fields are marked *