Pumpkin Curry

Pumpkin Curry


1 Butternut squash
Olive oil
1/2 Onion
1/2 Head of garlic 
1 tsp Mustard seeds
Cayenne pepper or chile pepper (add as much as you think you can handle)
~ 2 tbsp Masala (curry powder)
~ 1/2 tsp Coriander
~ 1/2 tsp Cumin
~ 1/2 tsp Turmeric
~ 1/2 tsp Allspice
1-2 Tomatoes 


1. Roast squash at 375 F for ~60 mins (roll it over to the other side after 30 mins) or until soft.
2. When cool, cut down the middle. Throw away seeds and spoon out the squash meat. (*Save the skins and a little bit of squash meat to use for THIS RECIPE!!!)
3. Sauté onion and garlic and mustard seeds until brown with medium heat in a large pot. You can also add chile here to bring out the heat.
4. Add tomato, masala, coriander, cumin, turmeric, allspice.
5. Add the squash. Cook ~15 mins. Add salt. Cook until squash is easily breakable and resembles a rough mush. If your pot is looking dry, add ~1/4 cup (or less) water. If if turns out too watery, its okay just let it simmer for longer.

Serve with roti or tortilla! :)

Note: If not enough flavor, add more salt and/or masala.

For more thoughts, read my 30 Day Homecooking Challenge Week 1 FOOD THOUGHTS post! :)

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