Butternut Squash Curry Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at home★ 4.6

Butternut Squash Curry Recipe

NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 9%
CARBS 33G54% OF CAL
6G FIBER0G ADDED5G INTRINSIC23G OTHER5G TOTAL SUGAR
FAT 12G44% OF CAL
7G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A North Indian-style curry of butternut squash and potato cooked with whole spices and ghee. It's warming and aromatic, traditionally served with basmati rice.

mainindiancurrygluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 pound butternut squash or pumpkin or winter squash, cubed into 1 ½ inch pieces)
  • 1 pound Yukon gold potatoes – cubed into 1-inch pieces – please see notes.
  • 3 tablespoons ghee ( you could sub olive oil, but ghee absolutely makes this dish)
  • 3 bay leaves
  • 1 cinnamon stick
  • 2 whole cloves
  • 2 whole cardamon pods, broken open ( green if possible)
  • 1 teaspoon nigella seeds (optional)
  • ½ teaspoon mustard seeds ( black mustard seeds if possible)
  • ½ teaspoon fenugreek seeds (or sub 1 teaspoon dried fenugreek leaves-add with tomatoes)
  • 3 tablespoons plain yogurt ( full fat)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon asafoetida powder (optional)
  • 1 medium tomato, diced with juices
  • 1 teaspoon lemon juice (or Amchoor powder-mango powder)
  • 3/4 cup water
  • 1 teaspoon salt, more to taste
PREP
10M
SODIUM
611MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.