September 28, 2017

Butternut Squash Curry

Butternut Squash Curry


This wonderful meat-free curry can be enjoyed on its own or with some homemade Naan Bread or rice.  The curry is a great way to use up the Squashes from the garden and to make life easier, you do not have to remove the skin.  Simply wash it and remove the seeds and cube to the desired size.





Butternut Squash Curry


1 tbsp. butter of ghee

1 large onion, chopped

2 tsp. crushed garlic

2 tsp. crushed ginger

1 tsp. turmeric

1 tsp. garam masala

½ tsp. fenugreek

1 tsp. dried chilli flakes

½ tsp. coriander powder

1 squash

1 tsp. salt

½ tsp. pepper

1 tbsp. tomato puree

½ cup chicken stock

½ cup tomato pasata

50g / 2oz creamed coconut

Small handful coriander

A few chillies to garnish


  • Heat butter / ghee over a medium heat in a frying pan


  • Add chopped onion and cook until brown


  • Add crushed garlic and ginger


  • Add all remaining spices and stir for a minute


  • Cut the squash into cubes removing seeds but leaving the skin on, add to the pan with the onion and spices


  • Add salt, pepper, tomato puree and stock to the pan and combine


  • Cover pan and cook for 25 minutes on a low heat stirring occasionally


  • Remove the lid and add tomato pasata and creamed coconut and stir gently until combined


  • Serve into bowls and garnish with some finely chopped coriander and chillies




Author:Sandra McEwan

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