Easy Butternut Squash Indian Stir-fry

easy vegetarian recipes easy vegan meals with butternut

Butternut squash, also known as butternut pumpkin, has become one of my favorite ingredients these days. I always thought it was pumpkin, because it has the same sweet taste. But, I recently found out that the “pumpkin” was actually butternut! Butternut is very easily available here, especially during the winter/spring season. It is also a very good source of fibre, Vitamin A, C and E. Today, I will be sharing with you one very easy Indian vegetarian stir fry recipe. It is very easy to cook and I usually have it as a side-dish to other Indian dishes. If you like butternut, be sure to add this recipe to your collection of butternut recipes!
easy vegetarian recipes easy vegan meals with butternut
Note:

  1. On how to peel the butternut squash, check out this video on how to peel.
  2. Cut your butternut pumpkin into medium-thick equal slices. They shouldn’t be too thin or they will mash up during cooking. Remember butternut is a winter squash, so it gets “squashy”.

Easy Butternut Squash Indian Vegetarian Stir-fry recipe

Prep Time:5 minutes
Cook time:10 minutes
Total Time:15 minutes

easy vegetarian recipes easy vegan meals

Ingredients

  • 3 cups of butternut squash, cut in medium-thick equal slices
  • 1 tsp cumin seeds
  • 2 dried red chillies
  • 1 tbsp coriander leaves, chopped
  • oil
  • salt to taste

Instructions

  1. Heat 1 tbsp oil in non-stick pan over low heat. Break the 2 dried red chillies and add to pan. Add cumin seeds.
  2. When the cumin seeds start to crackle, add the butternut slices and turn heat to medium. Mix to coat the butternut well with the oil. Add 1/4 tsp salt and mix.
  3. Fry for about 2-3 minutes until the butternut slices start to slightly “burn”. Add 1/4 cup of water and mix.
  4. Cook until butternut is well cooked. Use your spatula to break one piece of butternut into 2. If it breaks, then your butternut is ready.
  5. easy vegetarian recipes easy vegan meals with butternut

  6. Add chopped coriander leaves, mix and remove. Serve!

Comments

  1. Khadijah says

    I made this tonight and we loved it! I was surprised how few ingredients there were and made it taste so good! I used only 1 red chilli cause I’m wimpy, used 1.5 teaspoons cumin seeds, and added an extra 1/4 teaspoon of salt. Delightful. Thanks!

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