Butternut Squash Curry
Butternut squash is an excellent starting point for a vegetarian curry. Easily available, sweet and wholesome – it makes a very good curry ingredient and this curry is very easy to cook. The sweetness of both the squash and the pepper are delicious. I served it with wholemeal basmati rice.
Easy to make, delicious vegetarian curry recipe. Low cost and using seasonal vegetables. Use your favourite spices or a curry paste
The recipe use puy lentils but you could use brown or green lentils. Using tinned lentils will make the dish quicker to cook but dried green or puy lentils can be boiled quite quickly while you preparing the other ingredients and roasting the butternut squash. They are cooked in about 40 minutes (but always follow the pack instructions). You can also pre-cook a day before.
Curry Spices, Paste Or Powder
You can use individual spices or a curry powder or curry paste – which ever you prefer. I enjoy using spices and adjusting the flavour to get it how I like it but if you have a favourite curry mix you can simply use that instead.
I made this with a butternut squash but you can make it with a crown prince, onion or other large squash that has a firm flesh. There are several different varieties around in the Autumn time.
Also with the peppers use whatever colours you have. A mix of colours makes for an interesting looking dish and a variety of flavour – but the choice is entirely yours!
This curry is easy to prepare – and ideal for a Friday night when you might be tempted to get a takeaway. You can buy some ready made onion bhajis, samosas and nan bread to go with it for the complete curry experience! Serve with wholemeal or white basmati rice.
Butternut Squash Curry
- 1 medium butternut squash
- 1 medium red onion peeled and sliced
- 3 peppers any colours, deseeded and sliced
- 2 garlic cloves chopped
- 2 tablespoons olive oil
- 150 g dried weight puy lentils cooked in boiling water
- 2 teaspoon cumin powder
- 2 teaspoon garam masala
- 2 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chilli powder or to taste
- 1 teaspoon salt
- 150 ml vegetable stock
- Preheat the oven to 180 degrees C
- Cut the squash in half and remove the seeds
- Peel off the skin with a robust peeler
- Chop into bite-sized pieces
- Place the squash and peppers in a large baking tray
- Drizzle with 2 tablespoons oil and then mix to ensure they are covered
- Roast in the oven for 30 minutes
- Meanwhile heat the oil in a saucepan
- Add the onion and cumin seeds and fry until onion is soft
- Add the garlic, stir and cook for a couple more minutes
- Add the remaining spices and stir
- Add the stock and lentils and cook for a few minutes
- When the roasted vegetables are ready add to the saucepan
- Serve with rice and / or nan bread