Simply eating

Veg: Autumnal butternut squash fenugreek seeds curry

Yum, yum, Indian food, again. This time a much simpler and faster curry that you can do this time of the year. For the naan bread recipe please check my blog archive.

butternut squash curry resized


  • 600-800g of butternut squash (peeled and cut into wedges)
  • 1 tsp fenugreek seeds
  • 1 tsp grounded fennel seeds (you can use a spice grinder or pestle&mortar)
  • 1/2 tsp tumeric powder
  • 1/2 mango powder
  • 1/2 tsp red chili powder
  • 1/2 tsp corriander powder
  • 1 green chili
  • 2 Tbsp oil
  • salt and pepper
  • 150 ml boiling water (use the kettle)

Times: 10 mins to prepare the sauqsh and 20 mins cooking.

Preparation: Peel and cut the squash into large cubes approx 2 cm. I highly recommend you to mix the 3 powders (tumeric, chili, coriander) and also the other 2 powders (fennel, dried mango) before you start cooking cause it will speed up the process and your spices won’t burn.


In a large saucepan, heat the oil over medium heat. Once the oil is hot, lower the heat and just add the fenugreek seeds and lightly brown for 20 secs. Stir in the tumeric, chili, coriander powders, the squash and the water. Mix it all well and cover with a lid. Cook until it is tender, 7-10 mins. After 4 mins add the mixture of the 2 powders (fennel & dried mango) and continue to cook till it’s all cooked. If you see that it is too dry you can add a bit more water. Be careful not to add too much.

Serve hot and with home cooked naan breads on the side, that I posted earlier on my blog



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