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Squash & coconut curry

Squash & coconut curry

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(42 ratings)

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

Easy

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

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Egg-free

Nutrition:

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

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

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

Method

  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 (45)

bingylala72's picture
2

'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!

paulajanejones's picture
5

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!

alicetye's picture
3

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.

bandbtango's picture

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.

charlotte-food1's picture
5

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.

sarahll's picture
5

Lovely curry! I doubled up for four servings and found I had too much, so the left overs are in the freezer.

zarina's picture
5

Really easy to make and went down well with all the family. However i don't think this recipe should really serve 2, it's more a 4 person dish.

buona_forchetta's picture
5

delicious! forgot the coriander but was still great! couldn't find paste, so used 6 tbsp of sauce instead!

bathtime's picture
3

Delicious and easy vegan dish... this one will be a regular in my house!

I did have to add some onions to this dish as i predicted it could lack flavour. Think i may add some mushrooms next time i make it.

Overall a great simple recipe!

margueriteryan's picture
3

Mine didnt thicken up. :( but yes, it tasted nice and it needed the coriander at the end. I added lots of veg to make a big dinner out of it.

isabellemonk's picture
5

Really good, a massive hit with the housemates! Very simple and flavoursome. Added onion, made it even better.

jimouk's picture
3

Made this with the Alton Brown Brown Rice recipe, and served it with naan from Asda. Tastes really good and really easy to prepare!

cat123's picture
3

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.

alexofevil's picture
4

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

griffinb's picture
4

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

lgbadams's picture
5

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 :-)

faypeacock's picture
4

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

jessltd's picture
4

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

marola's picture
4

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.

barb25's picture

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.

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