1 1/2LbsChopped Butternut Squashraw, cut into 1" cubes
1CupCan Full-Fat Coconut Milk
Salt and Pepperadd in 1/4 tsp increments as you go
Optional Toppings
Sliced jalapeños
Extra Coconut Milk
Chives
Unsweetened Coconut Yogurt
Instructions
Bring the avocado oil to medium heat in a large pot. Then, add in the onion and garlic and sauté for about 1-2 minutes. Add a little bit of salt and pepper while you do this.
Add in the cashews and hot sauce and sauté for another minute or so.
Then, add in the can of fire-roasted tomatoes, korma sauce, coconut milk, and smoked paprika. Stir well, then add in your chopped butternut squash, and stir again so that the squash is completely coated.
Cover the pot with a lid and simmer on low heat for 20 minutes. After the time has passed, stir the korma well. Carefully taste a bit of the korma and add more salt if needed.
Cover the pot again and simmer for another 20-30 minutes, or until the butternut squash is fork-tender. This may vary based on how large you cut your butternut squash, so check often.
When done, scrape any burnt parts from the bottom of the pot and stir them into the korma. Add in a squeeze of lemon juice and stir.
Serve the butternut squash korma piping hot in bowl, topped with coconut milk or any toppings you like.
Enjoy!
Notes
I added in the Brooklyn Delhi Guntur Sannam Pepper hot sauce, but you either omit the hot sauce for less spice, or use another Indian-spiced hot sauce.
A delicious addition to this recipe is naan bread. Most grocery stores carry them, and sometimes have whole wheat or garlic varieties. For a vegetarian twist, add on a bit of cheese to the naan and broil them in the oven until the cheese is melted. You can also use vegan cheese!
This recipe is inspired by Chitra Agrawal's unique cooking ethos as described in the Vibrant India cookbook and seen in her Brooklyn Delhi line, which adds a modern twist to classic Indian recipes by focusing on vegan and dairy-free ingredients.