Butternut Squash Curry
An Ethiopian version of squash curry that’s spicy and creamy all at the same time. It’s great as-is, but would also be good over rice. You can add meat if you want to.
Ingredients
- 2 red onions, minced
- ¼ cup niter kibbeh, ghee or unsalted butter
- 4 cloves garlic, chopped
- 1 tablespoon berbere spice mix
- ¼ teaspoon cardamom (optional)
- ¼ teaspoon fenugreek (optional)
- 2 pounds butternut squash, peeled, seeded and cut into chunks
- 2 cups chicken or vegetable stock
- Salt to taste
Instructions
Add the onions to a large, heavy pot and turn the heat to medium-high. As they heat up, keep an eye on the onions, stirring them frequently so they don’t stick. You want to sweat them without oil at this point. When they’ve lost some moisture and are wilting, add the butter and start sautéing them. Cook over medium heat for about 5 minutes, stirring often.
Add all the remaining ingredients except the stock, mix well and cook for about 5 minutes, again stirring often. Pour in the stock, bring it to a simmer and add salt to taste. Simmer, uncovered, until the squash is tender.
Nutrition
- Serving size
- 1 serving
- Calories
- 239 kcal
- Fat
- 12 g
- Saturated fat
- 7 g
- Cholesterol
- 29 mg
- Sodium
- 597 mg
- Carbohydrates
- 35 g
- Fiber
- 6 g
- Sugar
- 8 g