Hi everyone, welcome back! This curry is perfect for fall, it's warming & filling.
The butternut squash & sweet potatoes are roasted until caramelized and then tossed in garlic/ginger paste and spices. This dish is scented with cloves, cumin, cinnamon & cardamom. It's the perfect go to weeknight recipe, easy to pair with rice for a complete meal.
Ingredient List:
3 bay leaves whole
3 cardamon pods broken
1/2 cinnamon stick
3 clove sticks
1/2 star anise
1 teaspoon cumin seed
1 tablespoon garlic grated
1.5 tablespoons ginger grated
1 butternut squash medium dice (about 5 cups)
1 large sweet potato medium dice (about 4 cups)
1 cup frozen peas
1 teaspoon cayenne pepper
1 tablespoon cumin/coriander powder
1.5 teaspoons turmeric powder
2 roma tomatoes (medium dice)
2 cups water/veggie stock
salt & pepper to taste
Step by Step instructions:
Take a large sauce pan & put it on medium low heat and add 2 tablespoons of oil to it. Once the oil is hot, add the spices: cinnamon, bayleaf, cloves, star anise and cumin seed. After the spices become fragrant and are slightly toasted, add the grated ginger/garlic paste. Cook until lightly golden brown. Add tomatoes and simmer for 10 minutes until tomatoes are soft.
Pre heat oven to 400 degrees. Start by chopping butternut squash & sweet potatoes. Place on sheet pan & drizzle with oil and season with salt & pepper. Place in oven and roast for about 1hr. Check after 30 minutes and give them a toss so they brown evenly.
After the butternut squash & sweet potatoes are done, add them to to a sauce pan and season them with cumin/coriander powder, turmeric powder, garam masala and cayenne pepper. Give them a toss to mix all the ingredients well. Add 2 cups of water/veggie stock and give it a stir. Cover and simmer on low heat for about 10 minutes. Add green peas and give it a mix. Cover & simmer for another 5 minutes.
Remove from heat and garnish with fresh chopped cilantro and serve.
Check out this recipe on youtube!
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