Kerala Butternut Squash Curry
- Total Time: 50 mins
- Yield: 4 servings 1x
Description
With all the colors and flavors of fall, this vegetarian curry makes a great centerpiece for a cozy get together.
Ingredients
- 4 cups (960 ml) peeled and chopped Butternut Squash
- 1 cup (240 ml) cooked black eyed peas (frozen or canned is fine and easier)
- 1/2 tsp turmeric
- 1/2 tsp Kashmiri chili powder
- salt to taste
- 1 and 1/2 cup (360 ml) grated fresh or dried coconut
- 1 tsp cumin seeds
- 1 serrano chili
- 30 curry leaves
- 1 and 1/2 tsp brown mustard seeds
- 3 dried red chilies seeded and crumbled
- 6 tbsp (90 ml) grated coconut (fresh or dried)
- 4 tbsp (60 ml) coconut oil or other vegetable oil
Instructions
- If using frozen black eyed peas, defrost them. If using canned, drain them and rinse them well.
- Set them aside.
- Peel and chop the butternut squash into cubes. Set them aside.
- Pour 2 cups of water into a pan or kadhai.
- Add in the butternut squash cubes.
- Add the turmeric powder, Kashmiri chili and salt.
- 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.
- 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.
- While the squash is cooking, put 1 and 1/2 cup of the grated coconut, the cumin seeds and the Serrano chili into a grinder.
- Add about 1 cup of water and blend it into a paste
- When the squash is cooked through, add in the coconut paste.
- Add in the black eyed peas.
- If it looks too thick you can add a bit more water to thin things out.
- Stir things around and make sure everything is mixed together well.
- 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.
- If at any time the stew becomes too thick, always add just a bit of water.
- When it’s all cooked through, put a lid back on the pan and set it aside.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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- Dhingri Matar – Creamy Indian Mushroom and Pea Curry
- Lemon and Butternut Squash Soup
- Eggplant and Cauliflower Curry with Tofu
Frequently Asked Questions
Can I use canned or frozen black-eyed peas instead of cooking them from scratch?
Yes — the recipe explicitly says frozen or canned black-eyed peas are fine and even easier. If using frozen, defrost them first; if using canned, drain and rinse them well before adding to the curry.
What does blending the coconut, cumin, and serrano chili with water do for this curry?
Blending 1 1/2 cups of grated coconut with the cumin seeds and Serrano chili into a paste with about 1 cup of water creates the thick, creamy sauce base that gives this Kerala curry its body and characteristic coconut flavour. The paste is added once the squash is tender, then simmered for about 10 minutes to let the flavours marry.
How do I keep the curry from becoming too thick or drying out?
The instructions specifically warn to keep an eye on the water level while the squash cooks on low heat for 15–20 minutes — if it starts to dry out, add a little more water. The same advice applies after adding the coconut paste: if the stew looks too thick, add a small amount of water to thin it. 
