Squash & coconut curry

Recipe uploaded by

Good Food

12 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
2. Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

458 kcalories, protein 7g, carbohydrate 35g, fat 33 g, saturated fat 28g, fibre 6g, salt 0.64 g

I really likes the sweetness of the squash with the spiciness of the curry sauce. Next time I'll add some prawns, too.

Latest comments and suggestions

• nzjessharris

  12 November 2007

  nzjessharris rated and commented on this recipe

  

  i added some sweet potato to mine too and it was delicious! there are many variations you can do with this. quick and easy.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rach

  13 April 2008

  Rach rated and commented on this recipe

  

  Lovely. Added some chicken and onion for a change this time, really yummy curry and very easy to make

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Winks

  14 April 2008

  Winks rated and commented on this recipe

  

  I made this easy curry to go with Chicken Biryani and it accompanied it well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sue

  15 April 2008

  Sue rated and commented on this recipe

  

  I also made this to go with chicken biryani and was amazed how quick and easy it was. I used sweet potato as I had those in and it worked just as well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stoof

  03 July 2008

  stoof rated and commented on this recipe

  

  v easy and satisfies my meat eating OH! good to make and bung in the freezer

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BAMBAM

  19 September 2008

  BAMBAM commented on this recipe

  Can anyone advise if the saturated fat content is incorrect, it says "healthy" in the description but then says 28g saturated fat per serving which is really high.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marola

  05 October 2008

  Marola rated and commented on this recipe

  

  I didn't have enough butternut squash so added carrots and new potatoes, and as I only had full fat coconut milk I added more veg and made the meal feed four. Every enjoyable.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jessltd

  21 January 2009

  jessltd rated and commented on this recipe

  

  Great easy meal. substituted the squash for sweet potato and red yams. loved by all.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• peacock

  22 April 2009

  peacock rated and commented on this recipe

  

  Lovely side dish for the Chicken Biryani. I also substituted squash for sweet potato. I will make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lara

  29 July 2009

  Lara rated and commented on this recipe

  

  fantastic dish,my first attempt at making a curry! very popular at home and so easy to make,I have even made it again with just mixed vegetables and a can of coconut milk with a bit of curry paste,still lovely!! Went well with both Chicken Biryani and Peshwari Naan :-)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bev 38

  02 August 2009

  Bev 38 rated and commented on this recipe

  

  a simple and very tasty dish, easy to prepare and cook. i added prawns and forgot the coriander! still, it was very nice : )

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• AlexD

  28 August 2009

  AlexD rated and commented on this recipe

  

  Not usually a fan of meat free curries, but this was great with a Biryani. Easy to make will do again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cat

  05 September 2009

  Cat rated and commented on this recipe

  

  I had this as a main course on a meat-free day and was a bit disappointed - it's pleasant enough, but nothing special. It would work better as an accompaniment, I think.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2619/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp Madras curry paste
• 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
• 1 red pepper , halved, deseeded and roughly chopped into chunks
• 400g can reduced-fat coconut milk
• small bunch coriander , roughly chopped

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian, Egg-free

Ingredients

• 2 tbsp Madras curry paste
• 1 large butternut squash (600g/1lb 5oz peeled weight), chopped into medium size chunks
• 1 red pepper , halved, deseeded and roughly chopped into chunks
• 400g can reduced-fat coconut milk
• small bunch coriander , roughly chopped

458 kcalories, protein 7g, carbohydrate 35g, fat 33 g, saturated fat 28g, fibre 6g, salt 0.64 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk