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Butternut Squash Curry

March 19, 2021 Penny 3 Comments

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butternut squash curry on a bed of rice

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.

Autumn Squashes

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 on a bed of rice

Butternut Squash Curry

Delicious vegetarian curry recipe
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword vegetarian curry

Vegetarian Dinner Recipes Squash Recipes

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Comments

  1. jackie hagan says

    March 19, 2021 at 4:30 pm

    Sounds delicious – thank you! x

    Reply
  2. Anonymous says

    November 9, 2020 at 6:05 pm

    Can’t get to the recipe because of all the adds

    Reply
    • Penny says

      November 10, 2020 at 10:46 am

      I am sorry you feel that way. I need the ads to finance the website as many, many bloggers use ads to enable them to blog

      Reply

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Hi I'm Penny. I created Penny's Recipes to share my favourite simple, fresh and economical recipes for you to cook.

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