Braised Butternut Curry
Melt-in-your-mouth braised butternut infused with warm cinnamon, mustard seeds, and fresh thyme.
This braised butternut curry is made with simple pantry spices and just a few fresh ingredients—soft, fragrant, and perfect with warm roti. It balances subtle naturally sweet squash with a aromatic spice pop.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté the Aromatics
Heat the 2–3 tbsp of oil in a pot over medium heat.
- 2
Add the 1 tsp of mustard seeds, sliced onion, 1 tsp of chilli flakes, curry leaves, and the cinnamon stick all at once. Sauté until fragrant and the onions are slightly softened.
- 3
Braise the Butternut
Add the cubed butternut squash and 1 tsp of salt to the pot. Stir thoroughly so every piece is evenly coated in the hot spice-infused oil.
The rest of this recipe
There's 5 more ingredients and 2 more steps to go.
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Mum’s note
Cutting the butternut squash into fairly large, uniform cubes prevents them from breaking down into a mush or puree while simmering—you want those distinct, silky bites!
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