Vegan Butternut Squash/ Pumpkin Coconut Curry ~ Kaddu ki sabzi~Parangikkai kootu

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Weekends are usually when I plan more elaborate menus and potter around in  the kitchen way longer than usual. But even on the weekends there are days when the idea of a simple lunch combination, sounds way more appealing than an elaborate lunch.  Something hot, tasty, simple and nourishing sounds like heaven on such days. A few weeks back when I was in the mood for a simple weekend lunch, I made this combination of butternut squash kootu and more kozhambu.

Kootu is a kind of a South Indian curry that is simply flavored with coconut and green chilies. This kind of curry is made with a variety of vegetables, and works amazingly well with any vegetable in the squash family. Paired with some more kozhambu/ South Indian kadhi/ buttermilk curry and some plain steamed rice, even this simple lunch ended up being quite a treat :)

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Ingredients and Method to make butternut squash curry

1 butternut squash peeled and cut into 3/4 inch pieces = approx 4 cups of cut pieces (or pumpkin/ kaddu / parangikkai)

1/2 cup chickpea lentil ( chana dhal/ kadalai parappu)

1/4 tsp turmeric powder ( haldi/ manjal podi)

Salt to taste ( namak/ uppu)

Grind together

1/3 cup fresh grated coconut ( or frozen thawed to room temperature ) ( nariyal/ thengai)

3 Thai or Indian variety green chilies ( or to taste) (hari mirch/ pachai molagai)

Seasoning

1 Tbsp coconut oil

1 tsp mustard seeds ( rai / kadagu )

1 tsp split black gram lentil ( udad dhal/ ulatham parappu)

8 to 12 curry leaves ( kadi patha/ karvapillai ) torn into small pieces for garnish (optional but recommended)

Soak chick pea lentil (chana dhal) in sufficient water for 1/2 an hour to an hour. Drain the lentils after an hour, place in a heavy bottomed pan with sufficient water and cook on stove top until it is almost cooked.

Add butternut squash/ pumpkin pieces, add turmeric powder and salt to taste, add a little water, close with a lid and cook until the butternut squash is cooked and soft, yet retains it's shape. 

In the meanwhile grind coconut and green chilies with a little water until it becomes a smooth paste. Add the coconut paste to the cooked butternut squash, adjust water as needed to achieve required consistency and simmer for a couple of minutes until the flavors mingle.

In a small pan heat oil, add mustard seeds, when the seeds begin to splutter, add split black gram lentil to it. Stir a few times, when the lentils begin to redden, pour the entire seasoning on the kootu/ curry.

Remove from heat, garnish with curry leaves and serve hot with some plain steamed rice and some sambar, rasam or more kozhambu on the side. This can also be served as a side dish for phulkas / flatbread.

If you are looking for butternut squash/ pumpkin recipes here are a few more,

Kaddu ka Bharta ~Butternut squash/ pumpkin curry

Kaddu ki sabzi ~ Butternut squash/ pumpkin curry

Vegan Curried Roasted Butternut squash soup

Egg Free Pumpkin Wheat Muffins

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Kaddu ka Bharta ~ Vegan Butternut squash / Pumpkin curry

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Fall is officially here, although some days it is so warm here that it feels more like summer than fall. But the vegetable section at our local grocery definitely feels like fall with the variety of squash available there. I like all kinds of squash, but butternut squash and pumpkins are particular favorites of mine. Both of these are so versatile that they can easily be used in everything from curries to soups to baking. Usually when I feel like making curry with butternut squash curry, I tend to make something simple like this curry . But recently when I purchased butternut squash I felt like making something "different" for a change of pace.

A quick search online led me to this recipe of kaddu ka bharta on Tarla Dalal's site that sounded intriguing. The only kind of bharta I have ever tasted is one made with eggplants/ baingan ka bharta. She had made the curry with pumkins/ kaddu but I decided to adapt and make something similar with butternut squash. If you are watching your calories, here is a cool bit of info about the calorie content of both butternut squash and pumpkins. 1 cup of 1 inch pieces of butternut squash has just 63 calories and pumpkin has even less with 1 cup of 1 inch pieces of pumpkin having just 30 calories. This was such an easy and flavorful curry, the four kinds of seeds used in it gives it a very unique flavor. It is also very easy to make and works well with any kind of phulka/ flat bread/ roti. 

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Ingredients and method to make kaddu ka bharta (adapted from this recipe)

8 cups of peeled and cubed pieces of butternut squash (or pumpkin/ kaddu/ paringikai)

1 red onion cut fine ( pyaaz/ vengayam)

2 Tbsp oil

1 tsp cumin seeds ( jeera/ jeeragam)

1 tsp fennel seeds ( saunf / sombu)

1/2 tsp nigella seeds/ onion seeds ( kalonji / karunjeeragam)

1/4 tsp fenugreek seeds ( methi seeds / mendiyam)

3 Thai or Indian variety green chilies cut fine ( hari mirch/ pachai molagai)

1/4 tsp turmeric powder ( haldi/ manjal podi)

2 tsp dry mango powder ( amchur powder ) ( see notes )

Salt to taste ( namak/ uppu)

1/2 tsp red chili powder ( or to taste) ( lal mirch/ thani molaga podi) ( see notes)

3 - 4 Tbsp finely chopped cilantro for garnish ( coriander leaves/ hara dhania / kothamalli ) 

Peel and cube butternut squash/ pumpkin/ kaddu into 3/4 inch pieces. Cut onion and keep aside.

In a large heavy bottomed pan, heat oil on medium heat. Add cumin, fennel, onion seeds and fenugreek seeds and stir a few times. When the seeds begin to sizzle and the fenugreek/ methi begins to brown a little add green chilies and onions and sauté until onions turn translucent.

Add butternut squash / pumpkin pieces, all the spices, salt to taste, a little water. Mix well, cover with a lid and cook until the squash/ pumpkin is cooked and soft. Stir frequently to ensure even cooking and add more water if required. Once the squash/ pumpkin is cooked, mash gently with the back of a spatula until some of the pieces are mashed and some still hold a bit more shape. Add more water if required to achieve required consistency and simmer for a few minutes until the flavors mingle.

Garnish with cilantro/ coriander leaves. 

Serve hot with phulkas/ flat bread/ rotis.

Serves approx 4 

Notes:

If you scale down the heat from green chilies/ chili powder, do scale down the dry mango powder/ amchur powder a tad bit.

This recipe can be halved if required.

If you are looking for curries that go well with phulkas/ rotis/ flatbread, here are a few more....

Butternut squash/ Pumpkin curry  ~ Kaddu ki sabzi

Mixed Vegetable Kurma ~ Broccoli Peas Curry

Tomato Coconut Curry ~ Thakkali Kozhambu

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Curried Roasted Butternut Squash Soup

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Spring is definitely getting ready to arrive in our neck of the woods. This year,  much more than previous ones,  I have been eagerly looking forward to the transition from cold weather to more pleasant days. The daytime temperatures have already begun to get just a tad warmer and it is a welcome change from all of the bitterly cold days that we had just a few weeks ago. But the evenings are still pretty cold, and cold evenings always inspire me to make some soup.

On one such evening I ended up making this butternut squash soup.  This has been on my to do list ever since I made this carrot coconut soup, but I never got around to actually making it. Finally I made this soup......and I am really glad I did..... :-) The soup turned out really well. Roasting vegetables brings out their flavor and enhances the taste of this soup. The slight amount of coconut milk adds a touch of creaminess without overwhelming the other flavors of the soup. On the whole this soup turned out to be a winner in my books.......



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Ingredients and Method to make Roasted Butternut squash soup
1 butternut squash, peeled, de seeded and cut into 3/4 inch to 1 inch circles
3 large carrots washed, wiped dry, ends cut off and cut into 2 inch pieces
3 small onions peeled and quartered
2 tbsp any oil + 1 tbsp coconut oil  (can be substituted with any other oil)
1/2 inch ginger minced fine
1/2 tsp minced garlic
3/4 tsp red chili powder (or to taste)
3/4 tsp garam masala (can be substituted with any other curry powder)
To make your own garam masala check out this post
1/2 tsp coriander powder
salt to taste
1/2 cup coconut milk

Pre heat oven to 350 deg F
Prepare a tray by lining it with parchment paper or non stick aluminum foil and keep aside.
Place all the vegetables on the tray, making sure that they are not overlapping. Brush with 2 tbsp of oil on the top and sides of the vegetables. Place in oven and bake for 45 minutes.

Remove and cool thoroughly, then puree in batches until smooth.
Heat oil in a large heavy bottomed pan, add minced ginger and minced garlic to it and saute for a few seconds or until it begins to brown. Add chili powder, garam masala, coriander powder and stir a few times.
The copyright of this content belongs to Veginspirations.com

Add pureed vegetables, salt to taste and allow to simmer for a  few minutes.
Finally add coconut milk, mix well and serve this soup hot with bread of choice, or sandwiches to make a complete meal,
Serves approximately 2 to 3

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Butternut Squash curry ~ Kadoo ki sabzi

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Butternut squash like most other winter squash is an excellent source of Vitamin A (in the form of beta carotene) Vitamin C, potassium , dietary fiber and manganese.It is a also a good source of folate, vitamin B6, vitamin B1, copper and omega 3 fatty acids.One of the most abundant nutrients in squash which is beta carotene is a very powerful anti oxidant and also has anti inflammatory properties. The best way to select squash is to choose ones that are firm and heavy for their size. The rind should be hard all over and there should be no softness in any part of the rind.

I use butternut squash often in soups, but I also like using it in curries. This easy and quick curry is something I make from time to time with butternut squash. I love the contrasting elements in this curry, a little sweet, a little heat/ spice and a slight undertone of bitter. It tastes amazing with some phulkas/ rotis but you can just as easily make this as a side dish for any Indian themed meal. I like it so much that sometimes I just have some in a bowl and skip the bread entirely :)



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Ingredients and method to make butternut squash curry
4 1/2 cups - 1 inch pieces of butternut squash  (or pumpkin/ kadoo/ parangikkai)
1 Tbsp oil
1 tsp mustard seeds (rai/ sarson/ kadagu)
1/2 tsp fenugreek seeds (methi seeds/ mendiyam)  (see notes for variations)
2-3 Thai or Indian variety green chillies cut very fine (or according to taste) (hari mirch/ pachai molagai)
salt to taste (namak/ uppu)
1/4 tsp turmeric powder
1 Tbsp grated jaggery (or 2 tsp sugar) (gud/ vellam or cheeni/ sakkarai)
2 Tbsp cilantro cut fine for garnish (hara dhania/ kothamalli)

Remove skin and cut the butternut squash into 1 inch pieces, discard the seeds in the center.

Heat oil in a large heavy bottomed pan, add mustard seeds to it.When the mustard seeds start to splutter add fenugreek seeds, when they start turning a little browner, add finely cut green chillies to it. Stir chillies a few times, then add  turmeric powder, stir once or twice. 

Add squash pieces, salt to taste and mix well.  Sprinkle a few spoons of water, cover with a lid and cook squash on low to medium low heat,  stirring occasionally to cook evenly. Cook until squash is soft and cooked, yet retains its shape and is not mushy.

Add jaggery/ sugar ( if you plan to use it ) and mix well, heat on low for another minute or two, garnish with cilantro and serve hot.

Variations: If you cannot find butternut squash, this curry can also be made with pumpkin (or kadoo/ lal bhopla/ parangikkay)  as it is known in India)

 If you do not like the slight bitterness imparted by fenugreek seeds you can substitute it with equal quantity of split black gram lentil (udad dhal/ ulatham parappu)

This can be made as a side dish and paired with rice and rasam or sambar to make a complete traditional Indian fare.

Related Recipes Potato Curry

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Butternut squash with lentil soup

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I have heard some people say that they are just not into soups...I have to admit I cannot even imagine not having soup.  I love soups and could happily have them everyday if possible but especially during fall and winter. There is something so satisfying about having hot and hearty soups on cold evenings. 

I have never used butternut squash in my cooking and on my last trip to the grocery store I decided to get some and try it in a soup. I just made this soup up as I went along and added red lentils to make it more filling. I also added some rasam powder to give the soup a kind of Indian touch and liked the taste of the soup. The slight bit of spice and the sweetness of the squash provided an interesting contrast in taste.

For more information about butternut squash and for its other names check here  

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Ingredients and method to make Butternut squash with lentil soup.

1 large leek (yielded about 2 1/2 cups of cut leek)

2 tbsp extra virgin olive oil

1 tsp minced garlic

3 1/2 cups of butternut squash (peeled ,seeded and cut into one inch pieces)

1/2 cup whole red lentils (Masoor dhal )

1/2 tsp cumin powder

1/2 tsp coriander powder

3/4 tsp rasam powder ( or 1/2 tsp garam masala or any other curry powder)

salt to taste

4 cups water ( or as required to achieve consistency of choice)

Wash and drain whole lentils and keep aside 

Heat a large heavy bottomed pan and add olive oil to it.

Add cut leek and saute until the leek is transparent.

Add the cut pieces of butternut squash and lentils,all the spices and water and let it simmer until the lentils and butternut pieces are cooked.

Serve hot with crushed pepper on top if you like and have it with bread or cornbread

Serves about 4

Notes:

This soup can be pureed after the squash is cooked and served that way too. The only reason I did not do that was because I wanted to have a chunky type soup this time.

For a variation in taste you could add ground ginger according to taste to this along with the minced garlic too.

Instead of butternut squash you could use pumpkin instead in this soup.

This is my entry into the Original Recipe Event  being hosted by Lore

Since this is a very low fat soup and ideal for people who are on a diet this is also my entry into the Diet Foods event  being hosted by Divya.

This is also my entry into My Legume Love affair being hosted by Sra this month,originally started by Susan

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