Acorn Squash Curry
Traditional Pakistani acorn squash curry recipe. Seasonal acorn squash cooked in an aromatic blend of spices and tomatoes.
- 1 whole acorn squash
- 4 tbsp cooking oil
- 2 tsp minced garlic
- 1 tsp fenugreek seeds
- 1 tsp white cumin seeds
- 1 tsp mustard seeds
- 2 whole tomatoes
- 1 cup water
- 1 tsp red chili powder
- 1 tsp salt
- ¼ tsp turmeric powder
- 1 tsp amchur powder
- ½ cup cilantro
Peel the squash, deseed and cut into small cubes
Massage with 1 tablespoon of oil and air fry for 15 minutes at 350°(Read notes for more info)
Heat the remaining 3 tablespoons of oil in a cooking pot and saute the garlic, fenugreek, cumin and mustard seeds for about 1 minute.
Add the diced tomatoes, red chili powder, salt and turmeric and saute for 30 seconds.
Add the 1 cup of water, cover and cook on medium for 10 minutes to cook the tomatoes.
Uncover and add the cooked squash and cook till liquid is dry (Read notes for more info)
Stir at the end to mix and add the amchur powder and cilantro and serve
Serving: 1gCalories: 157kcalCarbohydrates: 6gProtein: 1gFat: 15gSaturated Fat: 1gTrans Fat: 1gSodium: 600mgPotassium: 262mgFiber: 2gSugar: 3gVitamin A: 1049IUVitamin C: 13mgCalcium: 23mgIron: 1mg