Nepali Village Khana Squash Curry Recipe and Dal With Rice In Village Kitchen||Village Food

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: cumin + coriander

Homemade blends can be fresher and tailored to taste.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness without heat.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Frozen peas are often more affordable and convenient.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger, cooking until fragrant, about 1 minute.

Add diced squash and stir to coat with oil and aromatics.

Sprinkle in curry powder, turmeric, and cumin, mixing well for 1-2 minutes.

Pour in coconut milk and bring to a simmer.

Reduce heat and cook until squash is tender, about 15-20 minutes.

Add chopped tomatoes and green chili, cooking for an additional 5 minutes.

Stir in peas and cook until heated through, about 3 minutes.

Season with salt and lime juice to taste.

Garnish with fresh cilantro before serving.

Cooking Techniques

Spice Level:

Dietary