South AfricanCooking with Mum

Braised Butternut Curry

Melt-in-your-mouth braised butternut infused with warm cinnamon, mustard seeds, and fresh thyme.

This braised butternut curry is made with simple pantry spices and just a few fresh ingredients—soft, fragrant, and perfect with warm roti. It balances the subtle, natural sweetness of the squash with an aromatic pop of spice.

By Ivana Sanshia · Updated Jul 2026

Braised Butternut Curry, a South African recipe
Prep10 min
Cook20 min
Total30 min
Serves4
LevelEasy
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Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Method

  1. 1

    Sauté the Aromatics

    Heat the 2–3 tbsp of oil in a pot over medium heat.

  2. 2

    Add the 1 tsp of mustard seeds, sliced onion, 1 tsp of chilli flakes, curry leaves, and the cinnamon stick all at once. Sauté until fragrant and the onions are slightly softened.

  3. 3

    Braise the Butternut

    Add the cubed butternut squash and 1 tsp of salt to the pot. Stir thoroughly so every piece is evenly coated in the hot spice-infused oil.

The rest of this recipe

There’s 5 more ingredients and 2 more steps to go.

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Mum’s note

Cutting the butternut squash into fairly large, uniform cubes prevents them from breaking down into a mush or puree while simmering—you want those distinct, silky bites!

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Filed under

LunchDinnerVegetarianVeganOne PotAutumnWinter

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