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Butternut squash and poppadom curry

Creamy butternut squash curry with warm coconut richness
Little poppadom bites bring crunch, tangy depth, and cozy heat
Lightly charred edges, silky spinach, and bold spices in every spoonful

dinner ⏱ 55 min 430 kcal / portion 55.0 g carbs / portion (estimated) vegan 🔗 Original source

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Butternut squash and poppadom curry
v6 · rb0e705f985 20260727Z1751 1 kg butternut squash 75 ml olive oil salt to taste 3 pieces tomato ¼ tsp mild chilli powder 1 tbsp lime juice 🔥 preheat oven to 240°C 🔥 ⏱ 25 min mix butternut squash with olive oil and salt, then roast until cooked through and lightly charred 🍳 ⏱ 3 min heat oil in a saucepan, add mustard seeds and a grind of black pepper, and cook until seeds start to pop 🍳 ⏱ 5 min stir in red onion, ginger, garlic, curry leaves and salt, and fry until onions are soft and colouring 🍳 add coconut milk, turmeric and water, bring to a simmer 🍳 ⏱ 5 min stir in roasted squash, spinach and broken poppadoms, and simmer until spinach has wilted and poppadoms have softened 🔪 roughly grate tomatoes into a fine sieve set over a bowl, discard skins, then keep the tomato water and pulp add tomato water to the curry and keep pulp for later 🍳 heat remaining olive oil in a small saucepan, add mild chilli powder and cook, stirring, for 30 seconds 🍳 ⏱ 3 min add tomato pulp and cook until bright red and slightly thickened 🌀 stir tomato mixture and lime juice into the squash curry 🍽 transfer the curry to individual bowls and serve Butternut squash curry 🥘🎉 1 tsp black mustard seed black pepper to taste 150 g red onion 20 g ginger 2 pieces garlic 10 pieces curry leaf 400 g coconut milk ¼ tsp turmeric 400 ml water 100 g baby spinach 3 pieces poppadom black mustard seed, black pepper red onion, ginger, garlic, curry leaf coconut milk, turmeric, water baby spinach, poppadom tomato mild chilli powder lime juice
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Preparation steps

  1. preheat oven to 240°C
  2. mix butternut squash with olive oil and salt, then roast for 25 minutes until cooked through and lightly charred
  3. heat oil in a saucepan, add mustard seeds and a grind of black pepper, and cook for about 3 minutes until seeds start to pop
  4. stir in red onion, ginger, garlic, curry leaves and salt, and fry for 5 minutes until onions are soft and colouring
  5. add coconut milk, turmeric and water, bring to a simmer
  6. stir in roasted squash, spinach and broken poppadoms, and simmer for 5 minutes until spinach has wilted and poppadoms have softened
  7. roughly grate tomatoes into a fine sieve set over a bowl, discard skins, then keep the tomato water and pulp
  8. add tomato water to the curry and keep pulp for later
  9. heat remaining olive oil in a small saucepan, add mild chilli powder and cook, stirring, for 30 seconds
  10. add tomato pulp and cook for 3 minutes until bright red and slightly thickened
  11. stir tomato mixture and lime juice into the squash curry
  12. transfer the curry to individual bowls and serve

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