Butternut Squash Curry

By Swasthi's Recipes · 40 min

Ingredients

Instructions

1. Heat the oil in a deep pot or Dutch oven over medium heat. Add the cinnamon and curry leaves, then the onions.
2. Sauté until light golden, about 5 minutes. Add the ginger and garlic and sauté for a minute. Stir in the turmeric, salt, chilli powder, garam masala, coriander powder and cumin.
3. Stir in the tomatoes and cook until they lose their raw taste and become thick and mushy. Add the squash, then pour in the water and the coconut milk.
4. Cover and cook for 3 to 4 minutes, then add the black-eyed peas. Cook until the squash is fork-tender but not mushy, about 12 minutes, adding a little hot water if needed.
5. Optional spinach: melt the butter in a skillet over medium heat and fry the sliced garlic for a minute. Add the spinach and sauté for 3 to 4 minutes until wilted.
6. When the squash is fork-tender, add the garlic-butter spinach and mix well.
7. Taste and adjust the salt and garam masala. If the curry is runny, mash some of the squash pieces and stir well.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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