Nutritious and Delicious! Butternut Squash, Ham, and Vegetable Curry Recipe
A Healthy and Flavorful Meal Featuring Various Vegetables and Butternut Squash
Introducing a nutritious curry perfect for the whole family to enjoy! We’ve packed it with butternut squash, known as the ‘king of pumpkins’ for its rich beta-carotene content, and an assortment of seasonal vegetables. It’s a wonderful way to ensure you’re getting a balanced intake of nutrients. This curry is so delicious, you’ll finish every last grain of rice! Let’s get cooking!
Main Ingredients- 1/3 Butternut Squash
- 1.5 Potatoes
- 1 Eggplant
- 1 Onion
- 3 cloves Garlic
- 2 Korean Green Peppers (Oigo-chu)
- 1/5 Bell Pepper
- 3 cups Water (approx. 600ml)
- 2 Tbsp Olive Oil
- Ham (cut to a size similar to the potatoes)
Seasoning- 2 ladles Curry Powder (approx. 80-100g, adjust to taste)
- 2 ladles Curry Powder (approx. 80-100g, adjust to taste)
Cooking Instructions
Step 1
First, prepare the vegetables. Wash the butternut squash thoroughly, use about 1/3 of it, and cut it into bite-sized cubes. Peel the potatoes and cut them into pieces similar in size to the butternut squash. Peel and roughly chop or cube the onion. Slice the ham to a size comparable to the potatoes. Trim the stems off the Korean green peppers and chop them coarsely. Thinly slice the eggplant and whole garlic cloves into rounds. Slicing them into various shapes adds to the texture experience.
Step 2
Heat 2 tablespoons of olive oil in a large pot or pan over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant. Once the garlic aroma is released, you’re ready for the next step.
Step 3
Reduce the heat to low, then add the cubed butternut squash and stir-fry for about 2 minutes. Be careful to prevent the ingredients from sticking to the bottom of the pot while stir-frying. If it seems like it might stick, add a small amount of water (about 50ml, or one shot glass full) gradually while stirring. This process helps to enhance the natural sweetness of the butternut squash.
Step 4
Now, add the cubed potatoes and stir-fry for another minute over low heat. Lightly sautéing the potatoes helps them retain their shape and prevents them from breaking apart too much during the simmering process.
Step 5
Add the chopped onion and ham. Pour in 1 cup of water (approx. 200ml). Increase the heat to high and stir-fry for about 2 minutes. During this step, the onions will become translucent and release their sweetness, while the ham will impart its savory flavor, deepening the overall taste of the curry.
Step 6
Reduce the heat back to low and pour in the remaining 2 cups of water (approx. 400ml). Once the water comes to a boil, add 2 ladles of curry powder. It’s important to dissolve the curry powder completely, ensuring there are no lumps, by stirring with a whisk or spatula. Continue to stir for about 1 minute until the curry powder is fully incorporated.
Step 7
Finally, add the sliced eggplant and Korean green peppers and gently mix them in. To maintain a pleasant crisp texture, cook for only about 30 seconds after adding these vegetables. If you prefer a softer texture, you can add the eggplant and peppers before adding the curry powder and cook them slightly first. Once all the ingredients are well-cooked, your delicious Butternut Squash, Ham, and Vegetable Curry is ready!
