Kerala Butternut Squash Curry
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
With all the colors and flavors of fall, this vegetarian curry makes a great centerpiece for a cozy get together.
  • 4 cups peeled and chopped Butternut Squash
  • 1 cup cooked black eyed peas (frozen or canned is fine and easier)
  • ½ tsp turmeric
  • ½ tsp Kashmiri chili powder
  • salt to taste
  • 1 and ½ cup grated fresh or dried coconut
  • 1 tsp cumin seeds
  • 1 serrano chili
  • 30 curry leaves
  • 1 and ½ tsp brown mustard seeds
  • 3 dried red chilies seeded and crumbled
  • 6 Tbs grated coconut (fresh or dried)
  • 4 Tbs coconut oil or other vegetable oil
  1. If using frozen black eyed peas, defrost them. If using canned, drain them and rinse them well.
  2. Set them aside.
  3. Peel and chop the butternut squash into cubes. Set them aside.
  4. Pour 2 cups of water into a pan or kadhai.
  5. Add in the butternut squash cubes.
  6. Add the turmeric powder, Kashmiri chili and salt.
  7. Put a lid on the pan and let the squash cook on a low heat for about 15 or 20 minutes. It should be tender.
  8. Keep an eye on the water in the pan while cooking. You don't want it to dry up. If it starts to, add a bit more water.
  9. While the squash is cooking, put 1 and ½ cup of the grated coconut, the cumin seeds and the Serrano chili into a grinder.
  10. Add about 1 cup of water and blend it into a paste
  11. When the squash is cooked through, add in the coconut paste.
  12. Add in the black eyed peas.
  13. If it looks too thick you can add a bit more water to thin things out.
  14. Stir things around and make sure everything is mixed together well.
  15. Put it back on the heat and simmer it all for about 10 minutes or so. The idea here is to get the flavors to marry well.
  16. If at any time the stew becomes too thick, always add just a bit of water.
  17. When it's all cooked through, put a lid back on the pan and set it aside.
Recipe by Honest Cooking at