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Butternut squash curry
- Anna Glover
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Serves 4
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 5 out of 5.1 ratingRate
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This easy butternut squash curry will be a hit with the family and is easily adaptable with the addition of extra veg
Gluten free
Vegan
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Try our butternut squash curry recipe then check out our halloumi curry, butternut squash and chickpea curry, sweet potato and chickpea curry and more vegetarian curry recipes.
How to make the perfect butternut squash curry: cook's tips
- Bulk out with spinach, green beans or a tin of drained chickpeas.
How to store butternut squash curry: Freeze the final curry for up to six months. Cool and store in food-safe bags or containers.
How to serve butternut squash curry: As well rice, you can add naan or chapatis. A dollop of chutney would be a great addition, too.
Can it be made in advance? Make a big batch of the onion, ginger, garlic and chilli paste ahead of time and freeze. It will keep for up to six months.
Butternut squash curry recipe
Ingredients
Nutrition
-
1 large onion
chopped
-
20g ginger
chopped
-
3 garlic cloves
peeled
-
1-2 red chillies
chopped
-
2 tbsp vegetable oil
-
1 tbsp tomato purée
-
3 tsp ground cumin
-
2 tsp ground coriander
-
1 tsp turmeric
-
1 medium butternut squash
peeled, seeded and cut into 3cm chunks (about 530g prepped weight)
-
400ml tin coconut milk
-
juice of ½ a lime, plus wedges to serve
-
handful of coriander
chopped
-
2 tsp garam masala
-
steamed basmati rice
to serve
Nutrition: per serving
- kcal328
- fat23.7g
- saturates15.1g
- carbs20.7g
- sugars12.1g
- fibre6g
- protein4.9g
- salt0.04g
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Method
-
step 1
Put the onion, ginger, garlic and chilli into a small food processor and blend to a paste. Add 1-2 tbsp of water if you need to bring the paste together as you blend. Heat the oil in a deep frying pan and fry the onion paste with a pinch of salt for 5-8 mins, stirring frequently, until lightly golden and caramelised and the paste starts to looks dry. Stir in the tomato purée and cook for another 2-3 mins or until it darkens slightly.
-
step 2
Sprinkle in the cumin, coriander and turmeric, and fry for another 2-3 mins to toast the spices. Stir in the squash pieces, coating in the paste, then add the coconut milk and about 300ml of water, just covering the veg. Simmer, uncovered, for around 20 mins mine until the squash is tender when pierced with a fork and the sauce has reduced and coats the squash pieces. Stir in the lime juice and half the coriander, then season well with salt, pepper and the garam masala.
-
step 3
Serve over basmati rice, scatter with the remaining coriander and add additional lime wedges for squeezing over, if you like.
Discover more delicious vegan curry recipes.
Authors
Anna GloverSenior food editor
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