Butternut Squash Curry

My husband acquired this recipe for butternut squash curry many years ago from a local restaurant.

Over the years I’ve given it a few tweaks to accommodate my nut allergies and the fact that  the original recipe calls for fenugreek seeds – and most of us don’t typically have those in our kitchens, or have easy access to them anyway. These days I substituted fennel seeds and pumpkin seeds for the nuts.

Butternut Squash Curry

Butternut Squash Curry

1 tbsp canola oil
1 1/2 lbs cubed butternut squash
½ cup raw pumpkin seeds (picture features cashews, however I can’t use them anymore)
1 cup yellow onion – minced
1 tbsp red bell pepper – minced
1 tsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp fennel seed
1/2 tsp turmeric
2 tsp curry powder
1 tsp yellow mustard seed
1 can full fat coconut milk
1 tsp salt

In a small bowl soak pumpkin seeds in hot water for 5 minutes
Heat oil in pot
Fry fennel seeds until they begin to pop and brown, then add onions
Sauté for a few minutes, add butternut squash and bell pepper
Cook for a few more minutes
Add remaining spices and coconut milk
Drain water from pumpkin seeds
Add pumpkin seeds to squash mix
Simmer until squash is just fork tender
Add salt to taste
Serve warm over rice

Butternut Squash Curry
 
Author:
Ingredients
  • 1 tbsp canola oil
  • 1½ lbs cubed butternut squash
  • ½ cup raw pumpkin seeds (picture features cashews, however I can't use them anymore)
  • 1 cup yellow onion - minced
  • 1 tbsp red bell pepper - minced
  • 1 tsp garlic powder
  • ¼ tsp red pepper flakes
  • ½ tsp fennel seed
  • ½ tsp turmeric
  • 2 tsp curry powder
  • 1 tsp yellow mustard seed
  • 1 can full fat coconut milk
  • 1 tsp salt
Instructions
  1. In a small bowl soak pumpkin seeds in hot water for 5 minutes
  2. Heat oil in pot
  3. Fry fennel seeds until they begin to pop and brown, then add onions
  4. Sauté for a few minutes, add butternut squash and bell pepper
  5. Cook for a few more minutes
  6. Add remaining spices and coconut milk
  7. Drain water from pumpkin seeds
  8. Add pumpkin seeds to squash mix
  9. Simmer until squash is just fork tender
  10. Add salt to taste
  11. Serve warm over rice

 

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