Monday, 21 September 2015

Butternut Squash and Potato Curry

This is a simple curry which can be left cooking in the slow cooker while you go to work.


  • 1tsp garam masala
  • one large onion
  • 1 tsp coriander powder
  • 1 tsp ground ginger
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 2 tbsp sunflower oil
  • 2 tsp garlic
  • 2 tsp chilli (2 chillis)
  • 2 tsp chopped ginger
  • 2 tsp vegetable bouillon (or two vegetable stock cubes)
  • pinch of salt and pepper
  • 5 medium potatoes, peeled
  • 1 squash, cut into chunks
  • chopped tomatoes tin
  • 200ml water


  1. Place all the spices, onion, oil and bouillon powder (everything apart from the water, tomatoes, squash and potatoes) into a blender
  2. Blend into a smooth paste
  3. Fry the paste in a pan for 5 minutes
  4. Place the fried paste into a slow cooker and add the remaining ingredients
  5. Cook on low for 8 hours (or high for 5 hours)
  6. Serve with freshly cooked rice or naan
  7. Optionally you can add a couple of tablespoons (30ml) of double cream and 1 tsp of toasted (in a frying pan, not raw) garam masala, just before serving
  8. Garnish the curry with some freshly crushed coriander leaves and some pan fried paneer cheese cubes once you've served it on a plate

Serves 4 people.

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