The Complete Guide to Yellow Squash Curry and Chicken Pea 2022

This article is all about yellow squash curry and chicken Pea,one of the most popular Indian vegetarian dishes and what it’s best made with. I will begin with a primer on some of the key ingredients that go into this delectable side dish. Then, I will introduce you to some tips and tricks for cooking this dish and get you started with a recipe that will make your mouth water.

What is a Squash Curry?

Yellow Squash Curry and Chicken Pea

Yellow squash curries are one of the most famous vegetarian Indian dishes. Often called “gobi daal” or “channa dal” in India, these delicious vegetable dishes are usually made by cooking yellow squash (often broken into small chunks) in a sauce of spices like cloves, dry red chilies, coriander seeds, cinnamon sticks and cardamom pods. The curry gets its characteristic yellow color from turmeric powder; it is also sometimes deepened by adding spinach.

What is a Yellow Squash Curry?

A yellow squash curry is a dish that is made with yellow squash, onions, and spices. The dish can be made with chicken or shrimp.

Yellow Squash Curry and Chicken Pea

Creamy Yellow Squash Curry Recipes to Try Tonight

This list of creamy yellow squash curry recipes will provide you with a variety of options to choose from. These curries are easy to make, which means that you won’t have to spend hours in the kitchen.

Creamy Yellow Squash Curry Recipes to Try Tonight

– Cauliflower and Garlic Curry


– Creamy Yellow Squash Curry with Tomatoes

– Creamy Yellow Squash and Potato Curry

What Makes a Good Yellow Squash Curry?

This article will discuss what makes a good yellow squash curry. It will also discuss the various ingredients that need to be used for making this dish.

The key ingredients for making a good yellow squash curry are: onion, ginger, garlic, turmeric, coriander powder, cumin seed, chilli powder and water.

Recipe for Yellow Squash Curry


  • 1/2 tablespoon coconut or olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1” fresh ginger, grated
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 1 small butternut squash, peeled and cubed (about 5–6 cups)
  • 14oz can chickpeas, strained and rinsed
  • 400ml can full-fat coconut milk
  • 1 cup vegetable broth or water
  • 1/2 teaspoon sea salt
  • 1/2 cup fresh coriander, roughly chopped


  1. Heat oil in a pan on medium-high heat, add onion and cook until translucent for 4-5 minutes.
  2. Add garlic and ginger and cook for an additional 1 minute. Then you should stir in the curry powder turmeric and cook for an additional 30 seconds until the spices are fragrant.
  3. Add cubed squash to your pot and stir until it is mixed well with the onion mixture. Wait a few minutes before adding salt and pepper.
  4. Dilute coconut milk with water or broth and add in chickpeas and sea salt. Stir until everything is well combined. If your squash was a larger size, you’ll need water or broth in addition to the cooking liquid. To ensure that there is just enough liquid to cover the content, it should fill only half way up.
  5. Cover the pot with a lid, reduce heat to a simmer & cook for 15-20 minutes until squash is tender and can be pierced with a fork
  6. After cooking the squash, remove the lid and using a fork, mash about 6-8 pieces of the squash in the pot. As it is mashed and stirs well, it helps to thicken up the curry.
  7. Lay your lid down and heat on medium-high until boiling. Stir occasionally to help thicken up the sauce.
  8. Cook the onion on medium heat for 4-5 minutes. Stir in the garlic and coriander. Add in the spices. Cook together for 2 minutes, then add in the chicken broth, stir to combine, and lower the heat to a simmer while cooking everything together until tender (about 8-10 minutes). Season with additional sea salt to taste
  9. Serve this curry alone or atop rice. It can be spiced up with a few pinches of fresh coriander to make it feel like a North Indian take on a Thai-inspired dish.

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