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.
- 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
- 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.