- 1.5 tbsp of rapeseed (canola) oil
- 1 tsp of black mustard seeds
- 1 tsp of cumin seeds
- 1 red onion, finely chopped
- 2 green chillies, finely chopped (more or less, to taste)
- 1.5 tbsp of garlic and ginger paste
- 1⁄2 tsp of ground turmeric
- 1 tsp of chilli powder (more or less, to taste)
- 1 tsp of ground coriander
- 1 medium butternut squash, peeled, seeded and cut into 1.5cm (1⁄2-inch) cubes (roughly 700g/1lb 9oz prepared weight)
- 400ml of low-fat coconut milk
- 200g of fresh or frozen peas
- Salt, to taste
- 1⁄2 tsp of garam masala
- 3 tbsp of finely chopped coriander (cilantro)
- Heat the oil in a large frying pan or wok over a high heat until visibly hot. Add the mustard seeds and when they begin to crackle (after about 30 seconds), reduce the heat to medium high and toss in the cumin seeds and curry leaves. Let these flavours infuse into the oil for about 30 seconds. Stir in the onion and fry for about 5 minutes until soft and translucent.
- Add the coconut milk and the peas and cover the pan. Simmer for about 5 minutes until the squash is soft and the peas are cooked through. You might need to add a little water, but remember that this is a dry curry, so don’t add too much unless you prefer a soupier curry, which is fine. Season with salt and garnish with the garam masala and coriander.
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