This simple butternut squash curry recipe with red cowpeas is a one pot dish which you can easily make using a pressure cooker or instant pot.
If you do not have red cowpeas, you may try red beans or other kinds of beans as well, just adjust the cooking time for beans as needed.
If you have freshly cut butternut squash and cowpea & few spices, you are good to go!
And this butternut squash curry recipe which is a vegan/vegetarian recipe is perfect to be served with rice for a filling vegetarian/vegan lunch or dinner.
Butternut squashes are abundant during fall time and so this makes a yummy fall time vegetarian/vegan curry recipe.
You can serve this butternut squash curry with cowpeas along with rice for an easy, delicious and healthy lunch or dinner.
I have another vegan butternut squash curry with red kidney beans here which is a very delicious and easy one pot squash curry as well, which too goes great with rice for lunch or dinner.
Red cowpeas(which you can buy here) is a very nutrious and protein rich food, especially a great plant based protein source for vegans and vegetarians and you can find many red cowpea recipes in my blog here.
It is easy to pair the red cowpea with vegetables like butternut squash, pumpkin and leafy greens like spinach or drumstick leaves which will make the dishes more healthy and yummy.
You can find here my recipe for drumstick leaves curry with red cowpeas which is made using fresh drumstick leaves, red cowpeas and spices.
I also have this banana flower curry with red cowpeas which is a simple, healthy and exotic vegetarian side dish from South India.
If you find it difficult to peel and cut the butternut squash, you can try baking or roasting the squash in oven by following a recipe for roasted butternut squash in oven and then you can peel and cut the roasted squash so easily. Just remove the seeds from the roasted squash and dice the squash for using in recipes.
You can find here my post on how to peel and cut butternut squash easily by roasting the squash.
In this recipe the squash is really getting blended with the gravy, so adding roasted squash will make the gravy even more delicious!
This butternut squash curry with cowpeas (served with rice in pictures) is something you can prepare so easily for lunch or dinner if you have diced butternut squash with you.
If it is difficult for you to cut the squash, you can also buy the butternut squash from the store which is already diced.
I recommend soaking the red cowpeas in water before cooking, for about half an hour to one hour, which will make the cowpeas more softer and easy to cook.
In this butternut squash curry, I cooked the squash much softer that they almost dissolved into the curry making the gravy so yummy.
If you prefer the squash to remain as pieces in the curry, you can adjust the recipe by cooking the red cowpeas first and then add the butternut squash and cook for few more minutes.
You may need to adjust the cooking time of cowpeas and butternut squash in that case to avoid overcooking of both the cowpeas and squash. Or you can simply follow this recipe and make this yummy one pot butternut squash curry with cowpeas where the squash almost dissolve into the gravy to make a very yummy gravy!
So here is how you can make this butternut squash curry with cowpeas following this simple butternut squash curry recipe.
Butternut Squash Curry With Red Cowpeas Recipe Below
Simple Butternut Squash Curry Recipe With Red Cowpeas
- 2 cups butternut squash
peeled and diced
- 1 cup dry red cowpeas
- 2 tablespoons tamarind extract
- 4 cups water plus extra water for soaking the cowpeas
- salt as needed
- 2 tablespoons coconut oil
- 4 dry red chilies
- 1 teaspoon mustard seeds
- 1 string curry leaves
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 1/4 teaspoon cumin seeds powder
- 2 tablespoons ginger garlic paste
for garnishing (optional)
- fresh curry leaves
- Soak the cowpeas in enough water for about 30 minutes to 1 hour.
- After soaking, discard the water used for soaking and rinse the cowpeas in fresh water and keep aside.
- Heat one tablespoon of oil in a large sized pressure cooker (I used 6 quart pressure cooker) and add the mustard seeds.
- When the mustard seeds splutter, add the dry red chilies and curry leaves, fry for a few seconds.
- Add the diced butternut squash to the pressure cooker and saute for a couple of minutes.
- Add the red cowpeas to the pressure cooker, add salt and ginger garlic paste, stir everything well and saute for about 2 to 3 minutes.
- Add all the spices to the cooker - turmeric powder, red chili powder, garam masala powder and cumin seeds powder to the cooker and saute for another 2 minutes.
- Add the 4 cups of water and also the tamarind extract to the pressure cooker, mix everything well and close the cooker with the lid(make sure to use the safety valve).
- Cook in medium heat for about 10 minutes after the steam comes or until 3 to 4 whistles.
- After the cooking is done, switch off the stove and wait for the pressure cooker to cool down.
- Once the cooker is cooled enough, open the cooker and see if the red cowpeas is cooked and soft.
- Stir everything well, and if you need more gravy, you may add a little more water and simmer the contents for another 1 to 2 minutes. Also add the remaining one tablespoon of oil to the dish, stir well and garnish with more curry leaves (optional), serve the curry hot with rice for a yummy lunch or dinner!
Hope you like this post on simple butternut squash curry recipe using squash, cowpeas and spices!