A delicious recipe that can be made in under 20 mins from scratch. This curry is amazing with rice or wholemeal naan bread.

Ingredients:

This following is for 3-4 people

• Medium sized butternut squash (peeled, seeds removed and cut into 1 inch cubes)
• 3 onions (peeled, roughly chopped)
• 3 cloves of garlic (peeled, roughly chopped)
• 2 medium tomatoes (roughly chopped)
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon of garam masala
• 2 green chilies (chopped)
• Small cup of frozen garden peas
• Cube of ginger (chopped into small matchsticks)
• Pink Himalayan salt to taste
• Fresh coriander for garnish (chopped)

Recipe:

1. Add the onion, garlic and tomato to a pressure cooker with some water and cook until the onion and tomatoes are mostly dissolved.
2. With a masher, mash the onion, garlic and tomato to ensure all is semi-smooth texture.
3. Add the cumin seeds, coriander power and garam masala to the onion, garlic and tomato mixture and simmer on low heat for 5 mins.
4. Add the butternut squash into the mixture and a 150 ml of water (or more water if you feel the mixture is too thick).
5. Cook everything covered on low-medium heat for 10 min (or until the butternut squash is cooked).
6. Season with salt to taste.
7. Add the peas green chilies, ginger and coriander and stir it in.
8. Simmer for another 2-3 mins.
9. Enjoy the curry with some rice or wholemeal naan bread!

Notes:

• You can add more water if you desire a runnier texture
• You can vary the amount of chilies and garnish to taste
• If you don’t have a pressure cooker, cut the onion, garlic and tomato finely and a normal non-stick pot and cook for longer