Sour Butternut, Yoghurt, and Tomato Curry
Sour Butternut, Yoghurt, and Tomato Curry

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, sour butternut, yoghurt, and tomato curry. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sour Butternut, Yoghurt, and Tomato Curry is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Sour Butternut, Yoghurt, and Tomato Curry is something which I have loved my entire life.

Puree squash mixture with immersion blender or in food processor or blender until smooth. Next you add the tomatoes, tomato paste, coconut milk and stock. Add tomato paste, broth, water, sugar and salt, mixing well to combine. Bring the mixture to a boil and add the cubed butternut squash.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sour butternut, yoghurt, and tomato curry using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Sour Butternut, Yoghurt, and Tomato Curry:
  1. Get Small butternut, peeled and cubed
  2. Take 1/2 cup plain yoghurt or sour milk
  3. Make ready 3 tomatoes, very ripe, cubed
  4. Make ready 6 sections garlic, sliced thinly
  5. Get 1 sachet Simba Mbili curry powder
  6. Make ready To taste salt
  7. Take 4 tablespoons vegetable oil

This flavorful curry has no sugars, no nuts, no creams but a simple and flavorful Indian mother sauce base made with yogurt, onion, garlic and spices. Add a pinch of baking soda to the sauce. Stir it in toward the end of the cooking process, then taste the sauce. Add more baking soda if it's still too sour.

Steps to make Sour Butternut, Yoghurt, and Tomato Curry:
  1. Suet the garlic in the oil.
  2. Add tomatoes and butternut and cook till tomatoes break down and butternut is cooked.
  3. Add the whole sachet of curry powder and let cook for 5 minutes. Deglace with water if needed. Season at this point.
  4. Add yoghurt and bring to boil. Taste for sourness and if too sour you can add a little sugar.
  5. Serve with white rice. You can garnish with chopped dhania.

Stir it in toward the end of the cooking process, then taste the sauce. Add more baking soda if it's still too sour. Also known as sodium bicarbonate, baking soda neutralizes some of the acid present in the sauce to make it less sour. Yogurt adds a creamy tang to many dishes, from creamed spinach to curry. But when you add yogurt to a simmering sauce, it can curdle, leaving you with a saucepan full of watery liquid and chunky curds.

So that’s going to wrap it up with this special food sour butternut, yoghurt, and tomato curry recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!