Southern Indian Squash Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Southern Indian Squash Curry
  • 1 large butternut squash (or 4 medium sweet potatoes)
  • 2 tbsp flaked almonds
  • 2 medium onions, chopped
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • ⅛ tsp cayenne red pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp ground mustard
  • ½ tsp ground turmeric
  • ¾ cup coconut milk
  • 1 +1/2 cups baby spinach, roughly chopped
  • 2 tbsp fresh cilantro, chopped
  1. Peel the squash or sweet potatoes and cut into small cubes.
  2. Toast the almonds over medium heat for 5-7 minutes then set aside for garnish later.
  3. In large, deep saute pan, saute the onions until lightly brown.
  4. Add all the spices, garlic powder through turmeric, reduce heat to low, and cook until fragrant, 3-5 minutes, stirring regularly to prevent sticking.
  5. Add the squash or sweet potatoes and coconut milk.  Stir and cover, simmer for 20 minutes until just tender.
  6. Add the spinach and cilantro, and stir until the spinach is just wilted.
  7. Serve with rice, topped with the toasted almonds.
Recipe by Super Veggie Mom at

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