South Indian butternut

This is a delicious dish, light, spicy and very low in points! 

Serves 2

Whole recipe 3 pp

Pic: Pilau Rice, sweet potato and butterbean balti, south indian butternut. 

Ingredients

1 tbsp oil

1 medium onion, finely sliced

1 tbsp black mustard seeds

1/2 tsp turmeric 

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chilli powder

1/2 tsp garam masala

1/4 tsp salt

1/2 tsp light brown sugar

100ml water

About 400g butternut squash, cut into chunks

1 bay leaf

Method

1. Heat the oil in a large pan, add the onion and fry until soft and golden. Stir in the mustard seeds and cook until they start to pop. 

2. Add the remaining spices and stir for 30 seconds. Add the salt, sugar and water and bring to the boil. 

3. Put the butternut in the pan and coat with the liquid, add the bay leaf and cook on medium heat until butternut is soft. It will take about 30 minutes, only stir  a few times to avoid breaking up the squash but to avoid it sticking. This dish isn't supposed to be liquidy, but if it starts to stick, add a little bit of water, but not much. 

4. Remove the bay and serve! I served with pilau rice and sweet potato and Butterbean balti.