How To Make Green Masala Butternut Squash Curry
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Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, chopped
- 1 bunch of coriander leaves
- 1-inch ginger, grated
- 4 cloves of garlic, minced
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Water as required
Instructions
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In a blender, add coriander leaves, green chilies, ginger, and garlic. Blend into a smooth paste, adding a little water if needed.
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Heat oil in a pan and add cumin seeds and mustard seeds. Let them splutter.
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Add the chopped onions and sauté until golden brown.
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Add the green masala paste and cook for 2 minutes.
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Add the pureed tomatoes, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.
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Add the cubed butternut squash and mix well with the masala.
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Add water as required to adjust the consistency of the curry. Cover and cook for 15-20 minutes or until the squash is cooked and tender.
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Serve hot with rice or roti.
Nutrition
- Calories : 180kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Sodium : 460mg
- Total Carbohydrates : 23g
- Dietary Fiber : 6g
- Sugar : 5g
- Protein : 3g
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