Acorn Squash Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
4 servings
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Calories
197 kcal
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Course
Side Dish, Main Course
Acorn Squash Curry
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In this traditional Pakistani acorn squash curry, seasonal acorn squash is cooked in an aromatic blend of garlic, spices and tomatoes.
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Ingredients
- 1 acorn squash
- 4 tablespoon cooking oil
- 2 teaspoon garlic paste
- 1 teaspoon fenugreek seeds (SEE NOTES)
- 1 teaspoon white cumin seeds (SEE NOTES)
- 1 teaspoon black mustard seeds (SEE NOTES)
- 2 tomatoes
- 1 cup water
- 1 teaspoon red chili powder
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- 1 teaspoon amchur powder (SEE NOTES)
- ½ cup cilantro
Instructions
- Peel the squash, deseed it and cut it into small cubes.
- Massage it with 1 tablespoon of oil and air fry it for 15 minutes at 350°(SEE NOTES)
- Heat the remaining 3 tablespoons of oil in the saucepan or cooking pot and saute the garlic, fenugreek, cumin and mustard seeds for about 1 minute.
- Add the diced tomatoes, red chili powder, salt and turmeric and saute for 30 seconds.
- Add the 1 cup of water, cover and cook on medium for 10 minutes to cook the tomatoes.
- Uncover and add the cooked squash and cook till liquid is dry (SEE NOTES)
- Add the amchur powder, stir, add the cilantro and serve.
Notes
- Fenugreek Seeds - It's best to use fenugreek seeds, but if you can't source them or they're not available you can use fenugreek leaves (methi) instead.
- Cumin Seeds - These are usually easy to source but in the event that you can't, substitute with some cumin powder instead.
- Black Mustard Seeds - If you can't source these feel free to omit them from the recipe but I highly recommend using them. They pair exceptionally well with the acorn squash.
- The Tempering Spices - Although I've given substitutions above, I would strongly advise adding at least 2 out of the 3 spices as is in the seed form if you can source them. Flavor wise there really is no comparison for the real thing and swapping them all out will change the taste of the curry a lot.
- Amchur Powder - This dried mango powder adds a nice tang to the recipe. It's best to add it right at the end to preserve it's full flavor. If you don't have any just add the juice of ½ a lime instead.
- Cooking The Squash - Preheat the air fryer for 5 minutes before cooking the squash. The time and temperature above are ideal for my air fryer but may vary slightly depending on the brand you have. If you don't have an air fryer, bake the squash in a preheated oven at 450 degrees for 30 minutes instead.
- Cooking The Curry - The purpose of adding the squash to the liquid is to infuse it with the flavor of the spices. Stirring the squash too much makes it mushy so it's best to let it simmer gently in the spices and give just one final stir once the liquid is almost dry.
Nutrition Information
Show Details
Serving
1g
Calories
197kcal
(10%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Sodium
602mg
(25%)
Potassium
575mg
(16%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1198IU
(24%)
Vitamin C
22mg
(24%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 197kcal | 10% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Sodium | 602mg | 25% |
| Potassium | 575mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1198IU | 24% |
| Vitamin C | 22mg | 24% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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