Butternut Squash Curry With Greens

Courtesy of Capay Valley Farm Shop

1 butternut squash (about 1.5 lbs), peeled, halved, seeded & cut into
1 large onion, finely chopped
4 cloves garlic, diced
2 cups broth or water
1 tablespoon butter or peanut oil
1 teaspoon mustard seeds
1  teaspoon fennel seeds
1/4 teaspoon ground coriander
2  teaspoon dried ground ginger or 2 inches fresh ginger, grated
Salt & red pepper flakes to taste
1 bunch greens, de-stemmed and chopped
Fresh cilantro, chopped (optional)
Plain yogurt or sour cream for serving (optional)


  • Heat oil or butter in a large, heavy pot over medium heat. Add mustard seeds, fennel seeds & coriander and cook about 1 minute.
  • Add onions and garlic and cook until browned, about 5 minutes.
  •  Add broth, salt and pepper flakes to taste and squash chunks.
  • Cover and simmer 5 minutes, then add greens
  • Add the chopped greens at about 10 minutes and cook for remaining 5 minutes.
  • Serve with cilantro, yogurt & sour cream, over rice or other grain.


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