Rich & Aromatic Butternut Squash Curry
#ButternutSquashRecipe #HomemadeCurry #GaramMasala & Turmeric for Deep Flavor #EasyBeginnerFriendlyRecipe
My sister gave me two lovely butternut squashes. I decided to make a fluffy steamed squash dish with one, and for the other, I pondered what to create. As it happened, I was craving curry! Curries are wonderfully delicious even when reheated from leftovers, so I decided to incorporate the sweet squash into a rich, flavorful curry. This recipe was a great way to use up the rest of my spicy curry powder stash! It’s always convenient to make curry easily and quickly with curry powder. I’ve enhanced this version with the goodness of turmeric, known for its health benefits, and garam masala for a deep, aromatic spice blend. Enjoy this special Butternut Squash Curry! ^^
Ingredients- 1 Butternut Squash
- 3 Potatoes
- 1 Onion
- 150g Frozen Vegetable Mix (e.g., peas, carrots, corn)
- 200g Beef for Curry
- 2 Tbsp Butter
- 6 Tbsp Spicy Curry Powder
- 2 Tbsp Turmeric Powder
- 1 Tbsp Garam Masala
- 1 tsp Black Pepper
- 1 Tbsp Chicken Stock (or store-bought curry broth)
- 1.5L Water or Broth
Cooking Instructions
Step 1
First, wash the butternut squash thoroughly. Cut it in half, scoop out the seeds with a spoon, and then cut the squash into bite-sized pieces. You can leave the skin on if you prefer, or peel it for a smoother texture.
Step 2
In a pan, add the beef for curry. Sear it over high heat without any oil or butter. Cooking the beef until it’s browned on all sides will help lock in the juices and enhance its flavor.
Step 3
To the same pan where you seared the beef, add the prepared butternut squash and the frozen vegetable mix. Stir-fry them together. The vegetables will release some moisture, and the squash will begin to soften slightly.
Step 4
Peel the onion and dice it into pieces roughly the same size as the butternut squash and potatoes. Cutting all the vegetables to a similar size ensures they cook evenly, resulting in a more consistent texture.
Step 5
Add the diced potatoes to the pan. Now, add the butter and black pepper. As the butter melts, it will coat the ingredients with a rich, savory flavor. Stir-fry everything together over medium heat for about 5 minutes. Sautéing until the potatoes and onions become slightly translucent will deepen the flavor when the curry simmers.
Step 6
Pour in the chicken stock to add depth, followed by 1.5 liters of water or broth. Once the liquid comes to a boil, add the 6 tablespoons of spicy curry powder. Whisk it in thoroughly using a spatula or whisk to ensure there are no lumps.
Step 7
Next, stir in 1 tablespoon of garam masala for aromatic depth and 2 tablespoons of turmeric powder for its health benefits and vibrant color. Garam masala adds an exotic, complex aroma, while turmeric gives the curry a rich hue and boosts its nutritional profile.
Step 8
Bring the curry to a simmer over medium-low heat, cover the pot, and let it cook for about 15-20 minutes, or until the butternut squash and potatoes are tender and the sauce has thickened. If you prefer a thinner curry, add more water or broth. For a thicker consistency, reduce the amount of liquid or add a little more curry powder. Aim for a consistency that’s perfect for spooning over rice.
Step 9
Your rich and aromatic Butternut Squash Curry, enhanced with turmeric and garam masala, is ready! Ladle it generously over a bowl of hot rice for a complete and satisfying meal. I personally love curries with turmeric for their deep aroma and robust flavor. It’s not just spicy; it has a wonderfully complex and satisfying taste that’s far from bland. This intensely flavored curry is versatile – besides enjoying it with rice, you can use it as a sauce for dishes like tonkatsu or even as a dip for bread. It’s a truly delightful addition to your culinary repertoire.
