Pumpkin/Butternut Squash Curry

Ingredients (Serves 6)

1 small pumpkin/butternut squash, cut into cubes

1 medium onion, diced

1 tbsp oil

1 tsp cumin seeds

1 dry red chilli, chopped

1 sprig curry leaves, chopped

1 tsp roasted curry powder

1 tsp ground pepper

2 cloves garlic, crushed

2-3 tbsp milk

2-3 tbsp. water

2cm ginger, crushed



  1. Heat the oil in a frying pan and fry the onions for 2 minutes
  2. Add the cumin, half the curry leaves and the red chilli
  3. Add the pumpkin/butternut squash and stir continually
  4. Add the curry powder, garlic and ginger and cook for a couple more minutes
  5. Sprinkle over the water, cover and cook on a medium heat for about 10 minutes
  6. Keep stirring to ensure there is just enough water but not too much
  7. After 10 minutes, add the milk
  8. When the milk boils, add the ground pepper and the remainder of the curry leaves
  9. Cook for a minute more and then remove from the heat

Serve with rice, or pitta bread.

This is from the book Rice and Kari by Sivakamy Mahalingham . From the sales of this book, 100% proceeds go to: Breast cancer at ACT Cambridge, Great Ormond’s Street Hospital, a Hindu temple in London and an orphanage in Sri Lanka.