– Heat oil. Sputter mustard seeds and add onions. Saute.
– Add 2 tbsp cilantro and ginger garlic paste. Next add turmeric, cayenne, coriander and cumin.
– Stir in butternut squash, add a cup of water. Mix, cover and let the butternut squash cook for about 10 minutes.
– Stir in the coconut milk. Add salt to taste and let the curry come to a boil. Add garam masala and mix. Finally, stir in tomatoes.
– Simmer for a couple of minutes, turn off heat and sprinkle more cilantro.