HIMALAYAN BUTTERNUT SQUASH MASALA
This deliciously fragrant curry was served very simply at the Himalayan Ashram in Rishikesh, where I spent a month at the end of 2016. You can use any seasonal vegetable that you have in the cupboard as an alternative to butternut, and spritz it up with a little lime or corriander if you like.
Serves 5
Ingredients
1 small Butternut squash - peeled, deseeded, cut into 2.5 cm square slices
1 red onion, finely chopped
1 tsp cumin seeds
1tsp ground coriander
1tsp ground turmeric
1-2 tsp Garam Masala
2 Tomatoes, finely chopped
1tsp salt
2-3 tblsp mustard oil
Method
Heat a large heavy based pan then add the mustard oil followed by the whole cumin seeds, gently fry for 2 minutes or until they start to pop and change colour.
Now add the onions and continue to cook until soft and slightly caramelised.
Add the remaining spices, garam masala, chopped tomatoes, salt and add approximately 100 mls of water bring to a simmer.
Add the squash, give it all a really good stir to coat the squash in the masala.
Cover with a lid and simmer until the squash is cooked (you may need to add a little more water).
If you are in a rush you can always steam the squash until cooked and then just finish it in the masala.
Adjust seasoning and add an extra teaspoon of garam masala, this will freshen up the curry.
Serve as a side dish or a main curry.
