Indian butternut squash curry

Indian butternut squash curry

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(50 ratings)

By

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
393
protein
14g
carbs
71g
fat
8g
saturates
1g
fibre
9g
sugar
16g
salt
0.94g

Ingredients

  • 200g brown basmati rice
  • 1 tbsp olive oil
  • 1 butternut squash, diced
  • 1 red onion, diced
  • 2 tbsp mild curry paste
  • 300ml vegetable stock
  • 4 large tomatoes, roughly chopped
  • 400g can chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped

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Method

  1. Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
  2. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
  3. Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Recipe from Good Food magazine, October 2010

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Comments

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Leopoldoni's picture
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The butternut squash took forever too cook, and the result was pretty bland. Might be better to try a similar curry with fresh spices

ewuska75's picture
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Great recipe. Had to customise it a little (had no chickpeas it turned out - used lentils; no yogurt - used coconut milk; no curry paste - used powder), but it turned out delicious! Will be making it again!

pollyparrot2's picture
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I really enjoyed this. I tried it with the yoghurt and without and both tasted good. I didn't have any chick peas but just added in some green veg. I will skin the tomatoes in future though. I didn't like all the bits of tomato skin floating around in the curry. Four stars because of that. Otherwise it was fab and I shall try it over and over with different additions.

Kbeerling's picture
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Great recipe and quick to make once I made my own curry paste and froze it in portions. It also works well with sweet potato instead of squash and I added some coconut flour to thicken and flavour the sauce. Delicious!

pinkkann's picture
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Fantastic, filling recipe. I added cauliflower because I was also making cauliflower rice (which I mix with basmati rice) and wanted to use the leftover cauliflower. Super simple to make and great for a very low cal meal.

ashlie's picture
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I make this on a regular basis and have never been disappointed :). Has got the thumbs up from vegetarian/vegan friends too.
I omit the yogurt, but added a tin of tomatoes and also some spinach at the end.

Frantic Flapjack's picture
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Good vegetarian curry and easy to make. I made to the recipe except I used a medium curry paste.

shilpatij's picture

I made this last night for my family, with sweet potato and substituted one tablespoon of mild curry paste for madras curry paste. I also doubled the quantity of fresh tomatoes and added a pinch of salt. The result was delicious! Everyone loved it. Will definitely be making this dish again!

sciroccopjm's picture

Made this dish today,had a portion ,and froze two others.it was downright delicious...might try a handful of sultanas next time.cant wait to demolish others portions. This dish has joined my list of favourites..was easy to make also.

clamlett's picture
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I love this curry so much and have made it many times, sometimes with sweet potato or pumpkin instead of squash - all are delicious. Accompanied by a peshwari naan and a Kingfisher.

Eileen Helen's picture

Reading the other comments this will be a good base for vegetable curry, will defiantly do again and feel confident in the result.

Eileen Helen's picture

Loved this I used a medium curry paste and a tin of cherry tomatoes worked really well

obrienqwerty's picture
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As a confirmed carnivore, this is quite the best vegetarian curry I have ever made. There is life without meat after all.

bubli's picture

Looking at all those 5-star ratings and rave comments, I must've done something wrong. The consistency was okay, but it tasted rather bland. Using chopped tomatoes from the tin (didn't have fresh ones at hand), they simply overpowered all the other flavours. Should've maybe used somehow less mild curry paste (Patak's Mild it was, indeed). Slightly better the next day again

joolzabelle's picture

Wow! Just made this and it is so good. Followed the recipe exactly except I completely forgot to add the yoghurt at the end but I don't think it really mattered. Barely touched the sides and have a feeling it will become a firm favourite. So simple but so good!

joolzabelle's picture

Wow! Just made this and it is so good. Followed the recipe exactly except I completely forgot to add the yoghurt at the end but I don't think it really mattered. Barely touched the sides and have a feeling it will become a firm favourite. So simple but so good!

Daisydog1980's picture

Fantastically easy and tasty midweek meal, will do again!

carlyjbrown86's picture

Love this curry, we always have the ingredients handy and usually cook it once a week now. We're both meat eaters and honestly do not miss the meat in this. We add a couple of bird eye chillis (we love hot food) and spinach for some more colour - YUM!

debandlola's picture

Really quick and easy and very tasty!

elaines's picture
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Very easy and delicious - made it for a get-together with friends and did rice, chapattis and raita. Leftovers were even better the next day!

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