I love a hearty curry for a weeknight, it is perfect with steamed rice or with rotis or naans. Right now I am digging Butternut squash, it is my favourite fall and winter vegetable. Our 8-month old daughter has also taken a big liking to it. Needless to say, squash is in abundance in our house and this aromatic butternut squash and spinach curry is the one I make on a repeat.
It is easy to vary the ingredients of this butternut squash curry. Swap out the butternut squash with sweet potato or other squashes or even pumpkin. Or change up the greens based on what is in your refrigerator. The one thing we never leave out in our house is the cashews. It adds such a wonderful crunch and texture to the curry.
In this butternut squash curry recipe, there is tamarind and Madras curry powder which gives it a tangy and spicy flavour profile. Madras curry powder is hotter than a regular curry powder and it offsets the sweetness of butternut squash and coconut milk wonderfully.
Origins of Madras Curry Powder
Origins of Madras Curry Powder traces back to Bristish colonial rule in India when English traders first came to the city of Madras. I am from Madras, or Chennai as we call it today. I can tell you there is no 'one spice blend' that defines this city. It is an English interpretation of South Indian spices.
I made my version at home, it is a blend of curry leaves, mustard seeds, and other aromatic spices, but you can totally use a store-bought version, I recommend this brand.
This butternut squash and spinach curry is the perfect weeknight dinner during winter. It comes together in 45 minutes and you can totally make this hearty curry in an Instant Pot. I recommend serving this with brown rice or other hearty grains.
How to make Butternut Squash and Spinach Curry in an Instant Pot?
It follows the exact recipe steps as in the recipe card below, use the sautee function in your Instant Pot to cook the spices. Then add butternut squash, water, and salt. Ensure the butternut squash is fully submerged in water. Pressure cook on high for 4 minutes with the valve in the sealing position. Quick-release the pressure, open the lid and switch to the sautee function again. Add coconut milk, spinach, and cashews to the Instant Pot let it simmer for 2 minutes, till the spinach has wilted. Garnish with lemon juice and cilantro.
This butternut squash curry recipe is perfect to have as leftovers, it is one of those recipes that tastes even better the next day!
For other weeknight recipes also checkout this Tomato Rice with coconut milk or this Butter Chicken Cauliflower. You can also check out Meeta's version of Butternut Squash curry
Butternut Squash and Spinach Curry
This delicious Butternut Squash and Spinach Curry is hearty and comforting. It has tamarind and Madras curry powder which gives it a very tangy and spicy flavour profile. This curry comes together quickly and perfect for any night of the week.
Ingredients
- 1 small butternut squash peeled and cubed (2 lb or 905 g)
- 2 tablespoon sunflower oil or coconut oil
- 1 teaspoon mustard seeds
- a big pinch of asafoetida
- 20-30 curry leaves
- 1 small onion, finely chopped
- 2-3 garlic cloves, finely minced
- 1 knob of ginger, grated
- 1 - 1.5 tablespoons Madras curry powder
- 2 teaspoon tamarind paste diluted in ½ cup water (or extracted from a small lime size tamarind pulp)
- 2 tablespoons tomato paste
- ½ can coconut milk (200 ml)
- 3 handfuls of baby spinach
- ½ cup unsalted roasted cashew
- salt
- juice of half a lemon
- freshly chopped coriander
Instructions
Stove top Method
In a large dutch oven or a deep skillet, heat oil to medium heat. Add mustard seeds, when it pops add-in asafoetida and curry leaves and sauté till everything is fragrant about 30 seconds.
Next, add onions and stir. Sauté the onions, until translucent about 3 minutes. Add the ginger and garlic and cook for another minute.
Add Madras curry powder stirring constantly until fragrant. Pour in tamarind water and deglaze the pan. Stir in the tomato paste stir till everything is thick and glossy about 2-3 minutes.
Add the butternut squash to the pot and stir to coat in the spices. Season everything liberally with salt. Add 2 cups of water and stir, scraping up any browned bits on the bottom of the pot. Bring it to a boil.
Place the lid on top and let it simmer for 12 - 15 minutes until the pumpkin is cooked through.
Add the coconut milk, spinach, and roasted cashew to the pot and stir. Place the lid on top and continue to simmer the curry until the spinach is wilted about a minute. Taste and adjust seasoning. Add another half cup to cup more water, if the curry looks too thick.
Take the curry off heat and squeeze in juice of half a lemon and garnish with freshly chopped coriander.
Serve the curry on a bed of steamed brown rice.
Instant Pot Method
Set your Instant to the “sauté” mode at “normal” and add the oil to the pot. Add mustard seeds, when it pops add asafoetida, curry leaves and sauté until fragrant about 1 minute.
Next, add onions and stir. Sauté the onions, until translucent about 3 minutes. Add the ginger and garlic and cook for another minute.
Add Madras curry powder stirring constantly until fragrant. Pour in tamarind water and deglaze the pan. Stir in the tomato paste stir till everything is thick and glossy about 2-3 minutes.
Add the butternut squash to the pot and stir to coat in the spices. Season everything liberally with salt. Add 2 cups of water and stir, scraping up any browned bits on the bottom of the pot. Ensure the Butternut squash is fully submerged in the liquid, you can add another half a cup water if needed.
Cancel the sauté function.
Lock the lid on the Instant Pot and ensure the valve is in the "sealing" setting. Set it to pressure cook for 4 minutes. Once the time is up, safely quick release all the pressure.
Open the Instant pot and switch back to sauté function. Add the coconut milk, spinach, and roasted cashew to the pot and stir. Let the curry continue to simmer till the spinach has wilted. Taste and adjust seasoning. Add another half cup to cup more water, if the curry looks too thick.
Turn off your Instant Pot and squeeze in juice of half a lemon and garnish with freshly chopped coriander.
Serve the curry on a bed of steamed brown rice.
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