Scale
Ingredients
- 2–4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 onion (diced)
- 11–12 curry leaves
- 5–7 garlic cloves (grated)
- 2 tsp grated ginger
- 4 cups cubed butternut squash
- 1 tbsp coriander cumin powder (or half of each)
- 2–3 tsp kashmiri chili powder
- 1/2 tsp turmeric powder
- salt (to taste)
- 1 tbsp tomato puree
- 3/4 cup tinned chopped tomatoes
- 2 x 400g tinned chickpeas (drained and rinsed)
- 1 cup water (plus more if needed)
- 1 1/2 tsp brown sugar
- 1–2 tsp lemon juice
- 1/8 tsp ground cinnamon
- 3–5 tbsp coriander leaves
Instructions
- Heat oil in a large pan, add in mustard seeds and cook until they start to pop. Add in cumin seeds and cook until golden/fragrant, Then add in onions, and curry leaves, and cook until onions become slightly golden. Mix in garlic and ginger and cook for a few seconds. Then add in the cubed butternut squash. Cover and cook for 10 minutes. Stirring often.
- Add kashmiri chili powder, coriander-cumin powder, turmeric powder, cinnamon powder, salt, tomato puree and tinned tomatoes. Give everything a good mix. Cover and cook for 10 more minutes. Stirring often. Add the chickpeas, cover and cook for 5 minutes. Pour in the water, bring to a boil and cook for 2-5 minutes. If you want more gravy, add some more water! Mash a few of the butternut squash cubes to make the gravy of this curry thicker. Mix in the lemon juice, sugar, and coriander. Enjoy!