Some smells are hard to get out of your brain and out of your clothes. Apple pie, bread, cookies, sizzling steak, onions and garlic, and possibly the most notorious….Indian food.

So many people are repulsed and and deterred by Indian spices, and I don’t get it. Indian food is freaking delicious! And it smells good! I love inhaling the perplexing mix of spices whether it be in my kitchen, or at an Indian restaurant.

Although I usually go out for Indian food, I decided to take a stab at it at home the other day, with some beautiful butternut squash and peas. The butternut squash was cooked with tomatoes and onions and marvelous Indian spices for a long, long time. It cooked down for so long that it transformed and caramelized, giving the finished product a sweet, powerful taste. I added peas and topped it with yogurt for a fantastic and flavorful spicy lunch.

You should do it, too. Your clothes might be steeped in cinnamon-y type notes afterwards, but at least it’s a pleasant aroma.

 

Indian Spiced Butternut Squash and Peas

Adapted from The Indian Slow Cooker

Makes about 5 cups (feel free to have this recipe)

Notes: yes, these are a lot of spices…but they last forever and are great to have on hand. With Indian food, you only need to add some produce and you can whip yourself up a flavor packed meal in no time. The spices are a little bit of an investment, but they are worth it. Also note that this dish is spicy! I love spicy food, but if you don’t, considering reducing or omitting the chiles in the recipe. You can also make this recipe in a slow cooker, placing everything in after you add the butternut squash. The cooking time is 4 hours on low. After cooking, add the other ingredients as the recipe states.

Ingredients

1 tablespoon vegetable or canola oil

2 tsp fenugreek seeds

2 tsp cumin seeds

1 cinnamon stick

1 yellow or red onion, chopped

1 medium tomato, chopped

2 tsp turmeric powder

1 tsp ground coriander

8 cups chopped butternut squash (about a 3 lb squash)

3-4 green chiles, chopped, stems removed

1 tablespoon brown sugar

1 tsp garam masala

2 tsp salt

1 tsp red chile powder

1 tablespoon fresh lemon juice

2 cups frozen peas

Greek yogurt, for garnish, optional

Directions

Heat the oil in a large dutch oven over medium-high heat. Once it’s hot, add the fenugreek, cumin, and cinnamon stick. Cook for 3-4 minutes, stirring constantly, until the mixture sizzles. Add the onion and cook for another minute or so, until the onion browns slightly.

Add the tomato, turmeric, and coriander and mix well.

After a few minutes, add the squash and mix very well. (if using the slow cooker, you can transfer everything in at this point, it will cook for four hours on low). Cook on low heat for about one hour, until the squash is very tender.

Add the green chiles, brown sugar, garam masala, salt, red chile powder, and lemon juice, and peas. Mix well. Top with Greek yogurt and serve with naan, if you please.