How to Make Butternut Squash Korma for #Meatless Monday

A vegetarian dish inspired by India.

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How to Make Butternut Squash Korma for #Meatless Monday Recipe
23 Steps
Ingredients
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1
Peel the potatoes and dice them.

Peel the potatoes and dice them.

2
Peel the onions and slice them thin.

Peel the onions and slice them thin.

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3
Peel and dice the butternut squash.

Peel and dice the butternut squash.

4
Peel the garlic and grate it.

Peel the garlic and grate it.

5
Do the same with the ginger; grate it and put aside.

Do the same with the ginger; grate it and put aside.

6
Like so; ginger to the left and garlic to the right.

Like so; ginger to the left and garlic to the right.

7
Add some butter to a pan.

Add some butter to a pan.

8
When the butter has melted, add the sliced onions. When soft add garam masala, turmeric and cayenne pepper.

When the butter has melted, add the sliced onions. When soft add garam masala, turmeric and cayenne pepper.

9
Stir carefully, at this stage it can easily stick to the surface.

Stir carefully, at this stage it can easily stick to the surface.

10
Also add the sugar.

Also add the sugar.

11
Crumble a veggie stock cube...

Crumble a veggie stock cube...

12
..and add it to the pot. Then pour in the water.

..and add it to the pot. Then pour in the water.

13
When boiling, add the diced potatoes and allow to simmer for 7 minutes.

When boiling, add the diced potatoes and allow to simmer for 7 minutes.

14
Stir occasionally.

Stir occasionally.

15
After those 7 minutes add the diced butternut squash and simmer for another 7 minutes at least. The butternut squash I bought was very hard so I had to prolong the cooking time with another 10 min.

After those 7 minutes add the diced butternut squash and simmer for another 7 minutes at least. The butternut squash I bought was very hard so I had to prolong the cooking time with another 10 min.

16
Stir. While it's simmering prepare the yogurt.

Stir. While it's simmering prepare the yogurt.

17
Smoothen the yogurt by stirring it to remove any lumps.

Smoothen the yogurt by stirring it to remove any lumps.

18
Add the cream and stir again. Set aside.

Add the cream and stir again. Set aside.

19
When the butternut squash is soft enough pull away the pan from the heat. Add the spinach. I didn't have enough fresh spinach so I also used some frozen.

When the butternut squash is soft enough pull away the pan from the heat. Add the spinach. I didn't have enough fresh spinach so I also used some frozen.

20
Then blend in the fresh spinach...

Then blend in the fresh spinach...

21
..as well as the yogurt mix. Stir again.

..as well as the yogurt mix. Stir again.

22
Add salt and pepper to taste.

Add salt and pepper to taste.

23
Serve with rice and a spicy mango chutney.

Serve with rice and a spicy mango chutney.

Ingredients

2 Onions 
3 Garlic cloves 
1 Tablespoon Grated ginger 
300 Grams Potatoes 
350 Grams Butternut squash or sweet potato 
1 Tablespoon Butter 
1 Tablespoon Garam masala 
1 Teaspoon Turmeric 
1 Pinch Cayenne pepper 
1 Teaspoon Sugar 
1 Veggie stock cube 
600 Milliliters Water 
200 Milliliters Yogurt 
100 Milliliters Cream (15% fat) 
140 Grams Fresh baby spinach 
1 Teaspoon Salt 
½ Teaspoons Black pepper 
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