Chayote Squash Curry Recipe

Cooking Directions

• STEP 1.Peel and chop the chayote squash into bite-sized pieces.
• STEP 2.In a large pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add chopped onions and sauté until golden brown.
• STEP 4.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 5.Add the chopped chayote squash and mix well with the spices.
• STEP 6.Pour in coconut milk and water, and season with salt.
• STEP 7.Cover the pan and let the curry simmer for about 15-20 minutes, or until the squash is tender.
• STEP 8.Garnish with fresh cilantro and serve hot with rice or bread.

Cooking Tips

• Choose chayote squash that is firm and free from blemishes.
• You can adjust the spice level by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut cream.

Storage and Serving

• Leftover chayote squash curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.