Butternut squash curry

Ingredients for 4 servings:

• 1 tsp cumin seeds
• 1 medium-sized onion(s), diced
• 1 small chili pepper(s), green, cut into rings
• some oil for frying
• 1 tsp garlic, chopped or grated
• 1 tsp ginger, chopped or grated
• ½ tsp turmeric powder
• 1 tsp salt
• ½ tsp chili powder
• 1 tsp coriander powder
• 1 can of chopped tomatoes (400 g) or 2 fresh diced tomatoes
• 1 medium butternut squash, diced
• some water, maybe
• ½ tsp garam masala
• 2 tsp fenugreek leaves, dried
• ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Sauté the cumin seeds, onions, and green chili in oil. After about a minute, add the chopped or grated garlic and ginger and fry briefly. Stir in the turmeric, salt, chili powder, and coriander, but only briefly so the spices don’t burn. Add the tomatoes, stir, and simmer on low heat with the lid closed for five minutes. Now add the diced butternut squash and a little water, if needed, to the tomatoes. Simmer with the lid closed for another ten minutes until the squash is tender. Stir in the garam masala and dried fenugreek leaves and season with lemon juice. Serve the curry with basmati rice. Tip: The curry is quite spicy. If you don’t like it too spicy, simply reduce the amount of chili pepper and chili powder.