Jan 25, 2012

Bengali Butternut Squash and Garbanzo Bean Curry

Here is a recipe that is great if you want to eat healthy and you are short on time.  This is a savory\sweet dish with a hint of heat that can either be served with plain rice or without.  I love this dish and will be making it often.  The smell of the spices filled the air as I sauteed them in the pan. My mouth began to water. I could hardly wait to take the first bite. I was not disappointed either.


3 TBS vegetable oil
a large pinch of ground asafoetida (can be found at Asian or Indian markets)
1 bay leaf
1/2 tsp of panch phoran (also known as Bengali five-spice)
1-2 mild dried red chilies or canned green chilies (about a tsp of canned)
1 small - medium onion, chopped
1/2 tsp turmeric
2 tsp cumin
1 tsp coriander powder, heaped
1 tsp ground fennel seeds
1 tsp garam masala
salt to taste
1/2 tsp sugar
2 tsp ginger paste
2 cups of butternut squash, peeled, seeded and cut into 1-1/2 inch cubes
1 cup of boiling water
1- 8 oz can of garbanzo beans, drained and rinsed.
1 tbs Ghee, optional

Heat the oil and ghee in a large pan over medium heat.  Add the onions and saute until translucent/golden brown.  Next, add all of the spices and saute for about 2-3 minutes.  If it becomes dry add a bit of water to make a sauce.  Next add the boiling water, squash and garbanzo beans.  Simmer until the squash is tender.  Adjust the salt/sugar to your taste.  Serve Immediately.  Enjoy!