Roasted Butternut Squash Curry with Garlic and Tomatoes
By Meera Sodha
Published on 19 June 2022
The squash family are an Indian cook's best friend. They hold their shape in curries, they love a bit of chilli, and you can usually feed a whole family using just one. Although squash (like pumpkin) is popular in India, it's rarely roasted because the average kitchen in India does not have an oven. Roasting the squash gives it a caramelized and crispy skin, which works wonders with the tomatoes and garlic in this curry. This dish is complete with some golden garlic raita spooned over the top. Looking for more vegetarian recipes? Look no further.Time and servings
1 hrTotal time
4Servings
1 hrCooking time
Ingredients
- 4 tbsp of rapeseed oil
- 4 cloves of garlic, roughly chopped
- 400 g of plum tomatoes, (1 tin)
- 1.5 tsp of ground cumin
- 1 butternut squash, (around 1kg) unpeeled, halved, deseeded, then cut into 2cm-thick slices
- 3 cm of ginger, peeled and roughly chopped
- 1 green chilli, roughly chopped
- 1 onion, finely diced
- 0.5 tsp of sugar
- 1.5 tsp of ground coriander
Method
Step 1
Throw the squash pieces into both the roasting trays. Trickle over 2 to 3 tablespoons of oil and season generously with salt and black pepper. Toss together and bake for 30 minutes, or until they are soft and browning, turning halfway through.Step 2
Meanwhile,put the ginger, garlic, green chilli and a pinch of salt into a pestle and mortar and bash to a smooth paste. Set aside.Step 3
Put 1 tablespoon of oil into a frying pan on a medium heat. When it’s hot, fry the onion for 8 to 10 minutes, until golden, and add the ginger, garlic and chilli paste. Cook for around 2 to 3 minutes, then tip in the tin of tomatoes, breaking them up with a wooden spoon.Step 4
Cook for around 12 minutes, stirring occasionally, until the sauce is rich and thick. Add the sugar, coriander, cumin, ½ a teaspoon of black pepper and season with salt. Leave to cook for another 5 minutes, adding a little bit of water to get a good saucy consistency. Take the butternut squash out of the oven when ready and fold into the sauce. Serve with golden garlic raita and some fresh hot naan bread to mop it up with.