Butternut Squash & Pea Curry Recipe – Kashmiri Chili & Smoked Paprika

Last Updated on 6 months ago by Neha Deshmukh

Butternut Squash & Pea Curry Recipe – Kashmiri Chili & Smoked Paprika

Introduction

There’s just something so comforting about a warm, fragrant curry on a cozy evening, isn’t there? I stumbled upon this butternut squash and pea curry a few years ago while trying to incorporate more seasonal vegetables into our meals, and it quickly became a family favorite. The combination of sweet butternut squash, tender peas, and a beautifully spiced tomato-based gravy is simply divine. Plus, the Kashmiri chili and smoked paprika give it a unique depth of flavor that’s so good. I’m excited to share this recipe with you – I think you’ll absolutely love it!

Why You’ll Love This Recipe

This butternut squash and pea curry isn’t just delicious; it’s also surprisingly easy to make. It’s packed with flavor, relatively quick to prepare (about 30 minutes!), and offers a lovely vegetarian option for your weeknight dinners. The vibrant colors also make it a beautiful dish to serve. Honestly, it’s a winner on all fronts!

Ingredients

Here’s what you’ll need to create this flavorful curry:

• 1 lb butternut squash
• 1 teaspoon olive oil
• 1 tablespoon avocado oil
• ¾ teaspoon mustard seeds
• 10-12 cashews, whole
• 1 medium red onion
• 2 green chilies
• 8-10 curry leaves
• 2 teaspoons ginger
• ½ – ¾ teaspoon salt (to taste)
• 2 small tomatoes
• 1 tablespoon tomato paste
• 1 cup water (plus extra for cooking squash)
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon turmeric powder
• ½ teaspoon Kashmiri red chili powder
• ¼ teaspoon smoked paprika
• ½ teaspoon sugar
• ½ cup green peas
• 2 tablespoons cilantro, chopped
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Ingredient Notes

Let’s talk about a few key ingredients to ensure your curry turns out perfectly!

• Butternut Squash: I prefer using butternut squash for its sweetness, but kabocha or even pumpkin can work in a pinch. When selecting, look for a squash that feels heavy for its size and has a hard, unblemished rind.
• Kashmiri Chili Powder: This is a game-changer! It provides a beautiful red color and a mild, fruity heat. It’s different from regular chili powder, so try to find it at an Indian grocery store or online.
• Smoked Paprika: I love the smoky depth it adds, but if you don’t have it, you can substitute with regular paprika, though the flavor won’t be quite as complex.
• Avocado Oil: I like using avocado oil for its high smoke point, which is great for tempering the spices. You can substitute with vegetable oil or canola oil if needed.
• Kasuri Methi: Don’t skip this! It adds a unique, slightly bitter, and wonderfully aromatic flavor. You can find it at most Indian grocery stores. Crushing it between your palms before adding releases its fragrance.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 425°F (220°C). Dice the butternut squash into roughly 1-inch cubes. Toss with 1 teaspoon of olive oil and roast for about 15 minutes, or until tender.
2. While the squash is roasting, let’s start the curry base. Heat the avocado oil in a pot over medium heat. Add the mustard seeds and wait for them to pop – this usually takes about 30 seconds.
3. Add the cashews and sauté until they turn golden brown. Be careful not to burn them!
4. Now, add the chopped red onion, green chilies, curry leaves, and ginger. Sauté until the onions soften and become translucent, about 5-7 minutes. Add ½ teaspoon of salt.
5. Stir in the chopped tomatoes and tomato paste. Cook for about 30 seconds, stirring constantly.
6. Add the coriander powder, cumin powder, turmeric powder, Kashmiri chili powder, smoked paprika, remaining salt, and sugar. Cook for another 30 seconds, stirring to prevent burning. This step really blooms the spices and releases their aroma.
7. Pour in ½ cup of water, add the green peas and cilantro. Simmer for 2-3 minutes, allowing the peas to cook through.
8. Gently combine the roasted squash and the remaining water. Cover the pot and cook for 2 minutes.
9. Turn off the heat and let the curry sit, covered, for 5 minutes. This allows the flavors to meld together beautifully.
10. Finally, garnish with kasuri methi before serving. The aroma is incredible!

Expert Tips

• Don’t overcrowd the roasting pan when cooking the butternut squash. This ensures even cooking and prevents steaming.
• Tempering the spices in oil is crucial for releasing their flavors. Be patient and don’t rush this step.
• Adjust the amount of green chilies to your spice preference.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is already vegetarian! To make it vegan, simply ensure your tomato paste doesn’t contain any hidden animal products.
• Spice Level Adjustment: For a milder curry, reduce the amount of Kashmiri chili powder. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Regional Variations: For a North Indian influence, add a tablespoon of cream or yogurt at the end. For a South Indian twist, add a pinch of asafoetida (hing) along with the mustard seeds.
• Festival Adaptations: This curry is perfect for Navratri or Diwali! You can serve it with a side of puri or roti.

Serving Suggestions

This butternut squash and pea curry is best served hot with fluffy basmati rice or warm naan bread. A side of raita (yogurt dip) can also be a refreshing accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• Can I use frozen butternut squash in this recipe? Yes, you can! Just make sure to thaw it completely and pat it dry before roasting.
• What is Kasuri Methi and where can I find it? Kasuri methi is dried fenugreek leaves, and it adds a unique flavor to Indian dishes. You can find it at most Indian grocery stores or online.
• Can this curry be made ahead of time? Absolutely! You can make the curry base a day ahead and add the roasted squash and peas just before serving.
• How can I adjust the thickness of the curry? If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.
• What rice varieties pair best with this butternut squash curry? Basmati rice is a classic choice, but jasmine rice or even brown rice would also be delicious.
• Is it possible to make this curry nut-free? Yes! Simply omit the cashews. You might want to add a tablespoon of sunflower seeds or pumpkin seeds for a little bit of crunch.