Living with a big family, assorted curries with different vegetables was always happening in Mom’s kitchen. I loved them!
Cooking for two, that’s a struggle because of the leftovers. Warming them up the consistency changes. Okra melts away, cauliflowers are no longer flowers, butternut squash melts into the broth haha. It changes it, and I don’t like it. so what I like to do is a stir fry of those same vegetables to have alongside with my bunna chicken, beef or fish. Ah it’s not the same, but I can enjoy it the day after atleast. I really enjoyed this butternut squash alongside a beef curry.
1 butternut squash peeled and cubed
1 medium onion sliced
2 cloves of garlic minced
1 tsp turmeric
1/2 tsp cumin
1/2 tsp corriander
Chili peppers (optional)
Heat a pan under medium heat add olive oil. Add garlic and cook for two minutes then add in onions. Let onions become translucent adding salt.
Once soften season with turmeric, cumin and corriander.
Add butternut squash and stir well to cover in the onion mixture.
Cover and lower heat to cook the squash. Stir a few times. You want to get some color on them so don’t over mix.
Add chili peppers. Check for softness to get the consistency you like.
Garnish with cilantro.
I ate this with a slice of lemon. Really enjoyed it and the best part is how simple it was. Hope you enjoy!