Spicy Bombay Butternut Squash – a great speed food addition to any curry.

I was introduced to Indian food at a young age. My dad worked in the restaurant business doing ventilation, so because of that he also got complimentary meals. The majority of those being Indian and Chinese restaurants.

One of the first Indian meals I had was of the sharing kind – Tandoori chicken, pilaf with eggs saag paneer, naan bread, lamb rogan josh and bombay potatoes.

It is a theme that has carried on again and again with Indian food. We always like to order a few different dishes to dig into and share. Never one to just order one dish with rice

Many years later I now enjoy making my own Indian food. Self teaching from cooking programmes and cookbooks. A favourite cook book of mine for traditional Indian food is The India Cookbook by Pushpesh Pant. 

Also since moving to Canada, a good friend of mine who’s family originates from North India has been teaching me a lot of the traditional cooking she was taught. Like kidney bean curry (rajma) – delicious!! and also recently introduced me to Papdi Chaat – so yummy! (I am determined to create Slimming World friendly version of that soon).

A dish my dad would always order though, no matter what else we had – was bombay potatoes, I kind of got used to having it with our meal and so I really wanted to come up with my own homemade version of this popular take away Indian dish.

I had the idea to substitute the regular potatoes used for some Butternut Squash, not only because it is a speed food, but also because it has a lovely natural sweetness that would compliment the heat of the chilli.

It really tasted yummy and was a great accompaniment to my curry night I had recently.

If you want to have a traditional bombay potato however, just switch the butternut squash back to regular potatoes, boiled until just fork soft.

Either way it is delicious

Looking for some Indian dishes to serve this with? Check out my Indian Fakeaway section.

Bombay Butternut Squash

 

Print

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

This recipe is gluten free, dairy free, vegetarian, Paleo, Whole30, Slimming World and Weight Watchers friendly

Extra Easy - syn free per serving
Green - syn free per serving
Original - syn free per serving
WW Smart Points - 0

Author: Slimming Eats

Serves: 4

Ingredients

• 600g/21oz of peeled and cubed butternut squash
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 tsp of fresh grated ginger
• 1 green chilli (deseeded if you don't like this too hot)
• 2 large ripe tomatoes, peeled and chopped
• 1 tsp of cumin seeds
• 1 tsp of mustard seeds
• 1 tsp of garam masala
• ½ tsp of turmeric
• juice of a small lemon
• salt and black pepper
• fresh chopped coriander
• spray oil

Method

1. Preheat oven to 180c/350f (gas mark 4)
2. Add the butternut squash to a bowl, spray with spray oil and season with salt. Toss to coat
3. Place of a baking tray lined with parchment and bake for about 20 mins to soften and caramelize slightly.
4. Spray a frying pan over a medium high heat with spray oil.
5. Add the onion, garlic and ginger and fry for 2-3 mins to soften.
6. Add the green chilli, tomatoes, spices, and juice of a small lemon and heat till tomatoes start to break down into more of a sauce.
7. Add in the butternut squash.
8. Stir well to combine
9. Season with salt and black pepper and top with chopped fresh Coriander.
10. Great served alongside an Curry or Indian dish.

Notes

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Nutrition Information

Serving size: 1 Calories: 111.3 Fat: 0.7g Saturated fat: 0.1g Carbohydrates: 27g Sugar: 3.5g Sodium: 25.4mg Fibre: 4.8 Protein: 3.1g Cholesterol: 0mg

3.5.3208