Squash & coconut curry

Squash & coconut curry

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(46 ratings)

Prep: 10 mins Cook: 20 mins Ready in 30 minutes


Serves 2
Take five ingredients and whip up this quick, healthy, vegetarian curry

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Egg-free


  • kcal458
  • fat33g
  • saturates28g
  • carbs35g
  • sugars23g
  • fibre6g
  • protein7g
  • salt0.64g
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  • 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



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 400g can reduced-fat coconut milk
  • small bunch coriander, roughly chopped


  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.

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Comments (47)

shilpatij's picture

I made this for my family last night and they really liked it, even my fussy daughter!
I substituted the madras paste for 2 tbsp of hot curry paste, added a yellow pepper and chickpeas. Finished off with a splash of single cream. Very tasty indeed.

Carras1982's picture

Made this dish this evening and served with brown rice. We started by frying off some onions and garlic before adding the Madras paste and squash/pepper. We also added some spinach at the last minute. It was tasty and filling and we'd make again. Next time I think we'd add some ginger and tomato puree to add even more flavour. A decent, healthy curry which is easy to make.

satutatu's picture

Fried wedges of 2 red & 2 white onions with 4 cloves of garlic before adding squash and sweet potato and a can of organic chickpeas. Added 2tbsp tikka masala paste (all I had) then fired it up to get it aromatic, added the (full fat) coconut milk and peas & chopped tasty tom tomatoes I had lying around. Added 1.5 stock cubes. It's DELICIOUS!! Will add spinach when reheating and serve with naan bread. Can't wait!!! 5 stars (the rate it link doesn't work on the iPad for some reason)

rozz77's picture

This was a simple recipe to follow and the curry was delicious! :)

CillaNeo's picture

I made the recipe a bit different then stated, following other users comments, I used an onion and garlic, the butternut squash, mushrooms, peppers and tomatoes, I also added a Kallo vegetable stock cube, and extra water as I was wanting a slower cook and the butternut squash to be really soft for my 2 year old.

This went down a treat, my son cleaned his bowl and asked for more, I will make this again for sure. Really nice recipe when cooked on slow for about an hour. :)

alexpadureanu's picture

Great curry! Can use fish sauce to season, less or no water and definitely lime

ruthiepegs's picture

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.

brittcole's picture

Hi there, I recommend you throw in half a veg stock cube (Kallo is my favourite brand) in with the 200ml of water in a separate saucepan. Once hot and mixed, take off the heat and add to the recipe when it requests. Taste before seasoning because there should be plenty of salt. Sweet potatoes are lovely in this but if you want something less sweet then try and source butternut squash or pumpkin. Go nuts and add a single red chili with the seeds for added spice! :-)

estherbillington's picture

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.

lauralily's picture

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!

kathy535's picture

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.

debrat's picture

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.

dave6376's picture

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.

jackster83's picture

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.

dawnames's picture

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!

snowfrog's picture

Really easy and tasted lovely!

wildmiffy's picture

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!

mikeygreen90's picture

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.

lorsti's picture

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

bingylala72's picture

'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!


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