Butternut squash curry
Curry is not difficult to make but the spices needed for it are not easy to purchase.
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.
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Ingredients for butternut squash curry.
- 1 big butternut squash
- 1 teaspoon of finely chopped chili peppers
- 2 tablespoons of coconut oil
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika powder
- 3 tablespoons of almond flakes
- 1 onion
- 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 centimetres) 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.
Enjoy!
Good to know when making curry from butternut squash.
Parsley can be replaced with fresh coriander.
Do You like pumpkin? Check our recipe for Pumpkin muffins
