Roasted Butternut Squash Curry With Garlic and Tomatoes Recipe

Name: Roasted Butternut Squash Curry With Garlic and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (around 2 1/4 pounds), unpeeled, halved, seeded, then cut into 3/4-inch thick slices; 4 tablespoons canola oil; Salt; Ground black pepper; 1 1/4-inch piece of ginger, peeled and roughly chopped; 4 cloves of garlic, roughly chopped; 1 fresh green chili, roughly chopped; 1 large onion, finely diced; 1 4-ounce can of good-quality plum tomatoes; 1/2 teaspoon sugar; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin

Servings: persons

1 large butternut squash (around 2 1/4 pounds), unpeeled, halved, seeded, then cut into 3/4-inch thick slices
4 tablespoons canola oil
Salt
Ground black pepper
1 1/4-inch piece of ginger, peeled and roughly chopped
4 cloves of garlic, roughly chopped
1 fresh green chili, roughly chopped
1 large onion, finely diced
1 4-ounce can of good-quality plum tomatoes
1/2 teaspoon sugar
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin

1
Preheat the oven to 400F and line two roasting trays with foil.
2
Throw the squash pieces onto both the roasting trays.
3
Trickle over 2 to 3 tablespoons of oil and season generously with salt and black pepper.
4
Toss together and bake for 30 minutes, or until they are soft and browning, turning halfway through.
5
Meanwhile, put the ginger, garlic, green chili, and a pinch of salt into a mortar and pestle and bash to a smooth paste.
6
Set aside.
7
Put 1 tablespoon of oil into a frying pan on a medium heat.
8
When it's hot, fry the onion for 8 to 10 minutes, until golden, and add the ginger, garlic, and chili paste.
9
Cook for around 2 to 3 minutes, then tip in the can of tomatoes, breaking them up with a wooden spoon.
10
Cook for around 12 minutes, stirring occasionally, until the sauce is rich and thick.
11
Add the sugar, coriander, cumin, 1/2 teaspoon of black pepper, and season with salt.
12
Leave to cook for another 5 minutes, adding a little bit of water to get a good saucy consistency.
13
Take the butternut squash out of the oven when ready and fold into the sauce.
14
Serve with golden garlic raita and some fresh hot naan to mop it up with.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large butternut squash (around 2 1/4 pounds), unpeeled, halved, seeded, then cut into 3/4-inch thick slices, 4 tablespoons canola oil, Salt, Ground black pepper, and more.

Yes, Roasted Butternut Squash Curry With Garlic and Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash Curry With Garlic and Tomatoes

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