After reading other comments, I started off by frying an onion and some garlic, and as I couldn't get squash used sweet potatoes instead. Also added a handful of peas and a couple of tomatoes. I used full fat coconut milk and not quite as much water as stated in the recipe. The look on my husband's face when I served it up said it all - no meat!! I am a vegetarian and have recently decided NOT to cook meat/poultry for the rest of my family - the only one complaining is DH! I found it a bit on the sweet and bland side, so next time will try something else (any ideas?) and also as suggested by Kathy a squeeze of lime and a chilli.

This is so easy and absolutely delicious! I start by gently frying a couple of sliced onions in a drop of oil then add korma paste and whatever vegetables I have to hand - carrots, swede, courgette, sweet potato and of course, butternut squash. I also add a tin of chickpeas to give it a bit more 'body' and protein. My daughter took some for lunch last week and was the envy of the office! Highly recommended.

A brilliant student recipe because it is so cheap and healthy- I used low fat coconut milk, added extra spices and also some spinach for colour-delicious!

Very easy dish, so gets an extra point fr that. Overall though found it a bit bland and sweet so next time I will add a squeeze of lime and a chilli.

Tried this a number of times as determined to make it work it for a large gathering. The 3 times I made it never needed the water. Added small diced sweet potato so if would soften so much it would help thicken it too. I used full fat coconut milk as I thought if would help make it taste richer and lastly the bit that helped really top it off a it still tasted a bit 'thin', was some freshly grated garam masala (you can buy a 'mill' with garam masala like a ready filled pepper mill!). Worked a treat in the end! O yes I fried up some onion with it too.

I'm not a great curry fan but this was delicious. I had to boil the sauce quite vigorously to reduce and thicken it, otherwise the dish was quick and easy.

I used a mix of sweet potato and butternut squash. liked this curry ate it with naan bread rather than rice. Sauce didn't thicken though.

I used Rogan Josh paste as it was all I had at the time. Lovely mild curry which went really well as a side dish to the Chicken Biryani. I'll definitly make it again!

Really easy and tasted lovely!

I thought this was nice, but I probably wouldn't make it again. I found that it made a lot more portions than it said it would, and the sauce didn't thicken hugely. Tasty though!

Good curry! As always on these recipes the butternut squash takes longer than stated to cook. I used red onion and garlic and fried them for a bit, then paste, then squash, pepper, coconut milk and water. I also added some spinach towards the end. Great recipe, I think the nutritional value is wrong though, can't be 28g saturated fat!
Anyway good curry, had it with some brown rice. Thanks.

I found it took longer for the sauce to really reduce down and thicken but eventually it was a very simple tasty curry.

'Healthy"? With 33g fat, 28g sat fat? No, no, no. Butternut squash is so sweet on its own and, coupled with sugary curry paste, it really doesn't need a whole can of coconut milk.

I use some block coconut grated into boiling water. Just as good. You could add carrot or sweet potato, but please, BBC Good Food, remove the 'healthy' tag from this recipe!

'Healthy"? With 33g fat, 28g sat fat? No, no, no. Butternut squash is so sweet on its own and, coupled with sugary curry paste, it really doesn't need a whole can of coconut milk.

I use some block coconut grated into boiling water. Just as good. You could add carrot or sweet potato, but please, BBC Good Food, remove the 'healthy' tag from this recipe!

'Healthy"? With 33g fat, 28g sat fat? No, no, no. Butternut squash is so sweet on its own and, coupled with sugary curry paste, it really doesn't need a whole can of coconut milk.

I use some block coconut grated into boiling water. Just as good. You could add carrot or sweet potato, but please, BBC Good Food, remove the 'healthy' tag from this recipe!

'Healthy"? With 33g fat, 28g sat fat? No, no, no. Butternut squash is so sweet on its own and, coupled with sugary curry paste, it really doesn't need a whole can of coconut milk.

I use some block coconut grated into boiling water. Just as good. You could add carrot or sweet potato, but please, BBC Good Food, remove the 'healthy' tag from this recipe!

This is so good - I added a couple of spoonfuls of red lentils as I found there was a bit too much liquid, and (in my humble opinion) it tasted even better than usual!

I used Balti curry paste as thats what I had and I added some sweet potato, courgette, spinach, peas and tomatoes to make it more interesting but the sauce took a lot longer than it said to reduce and for the squash to cook and the result was nice but very bland even after my adding half a tsp of chilli powder. Next time definintely more curry paste/ hotter paste and more chilli and less liquid/ no water.

Loved this, cooked it up blitzed it and now use it as an excellent sauce for chicken tikka masala, also thinned down with milk to make a warming soup.

As far as veggie curry goes this was the best one ive eaten. A wonderful light but creamy and tasy dish with lots of substance. I served with small naan breads instead of rice as a starter.