Posts Tagged ‘Butternut squash’

  • 2 tbsp vegetable oil
  • large pinch ground Asafoetida
  • 1 Bay Leaf
  • ½ tsp Bengali five-spice (panch phoran)
  • 1-2 Red chillies
  • 1 small onion, chopped
  • ½ tsp ground Turmeric
  • 2 level tsp ground Cumin
  • 1 heaped tsp ground Coriander
  • salt, to taste
  • sugar, to taste
  • 2 tsp ginger paste
  • 500g Butternut squash or Pumpkin, peeled, seeds removed & cut into 1″ cubes
  • 200ml boiling water
  • 200g canned chickpeas, drained and washed
  • 1 tsp ground garam masala
  • 1 tsp ground fennel seeds


  • Heat the oil in a large non-stick pan over a medium heat. Add the asafoetida, bay leaf, panch phoran and chillies and fry for 1-2 minutes, stirring well to combine.
  • Add the onion, stir to coat in the spices, and fry for 2-3 minutes, or until softened and golden-brown.
  • Add the ground turmeric, cumin and coriander, the salt, sugar and ginger paste and stir well. Add a splash of water, stir and cook for a further 1-2 minutes.
  • Add the butternut squash pieces and the boiling water. Bring the mixture to the boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10-15 minutes, or until the butternut squash is tender.
  • Add the chickpeas, ground garam masala and fennel seeds and another splash of water if necessary to keep the mixture loose. Add more salt and sugar, if you like, to taste. Stir well and continue to cook for 1-2 minutes, or until warmed through. Serve with rice or naan. Enjoy!

Serves 4


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Beef & Butternut Squash

  • 500g Beef (Sliced)
  • 400g Butternut Squash (Peeled and Cubed)
  • 2 Tbsp Oil
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Honey
  • 2 Tsp Curry Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Chlli Powder
  • 3 Cardamom Pods
  • 1 tsp Coriander Seeds
  • 1 Onion, Sliced
  • 3 Garlic cloves, Crushed
  • 2″ Fresh Ginger, Peeled & Grated
  • 1 Red Pepper, Deseeded and Sliced
  • 1 Can of Coconut Milk
  • 150ml Double Cream
  • 1 Tbsp Chopped Fresh Coriander
  • 1 Tsp Chopped Fresh Mint
  • Fresh Coriander & Lemon Wedges to Garnish
  • Fresh Green Chilli
  • Garam Masala


  • In a small bowl, mix together the soy sauce, honey and 1 tsp of the curry powder. Add the cubed Beef, cover and set aside to marinate for at least 2 hours, over night is best.
  • In a Pan or Wok, heat the oil & add the Butternut Squash. Fry for 4-5 Mins
  • In a Motar & Pestle, crush the Cumin & Coriander Seeds and add the Chilli Powder,Cardamoms & add this to the frying Butternut Squash.
  • Add the Onion, Garlic, Ginger and Red Pepper and cook for a further 2-3 minutes.
  • Then, add the Beef & any marinade. Cook for a further few mins until the beef is coloured.
  • Now add Coconut Milk, bring to a boil a reduce by simmering until the sauce thickens & the Squash is cooked.
  • Add the Cream, simmer again for a minute. Then add the Freshly Chopped Coriander & Mint.
  • When Ready to serve sprinkle with Garam Masala & garnish with the fresh Coriander, Green Chillies & Lemon Wedges, serve with Rice or Naan bread.

Serves 4
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