Indian butternut squash curry

Indian butternut squash curry

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(71 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4
Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal393
  • fat8g
  • saturates1g
  • carbs71g
  • sugars16g
  • fibre9g
  • protein14g
  • salt0.94g
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Ingredients

  • 200g brown basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 butternut squash, diced
  • 1 red onion, diced
  • 2 tbsp mild curry paste
  • 300ml vegetable stock
  • 4 large tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped

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.

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Comments, questions and tips

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Comments (71)

jemizackmond's picture

I used half a tin of tinned tomatoes instead of the fresh, and missed out the fresh coriander. I also roasted the squash as advised, just adding it into the sauce for the last 10 minutes. I thought it was really tasty but there wasn't enough sauce so I will up the sauce ingredients next time.

bel1965's picture
5

Fantastic curry..I added 2 cloves of garlic, grated knob of ginger and 2 diced green chillies with the red onion. The curry paste I used was pataks balti. I left out the yoghurt.. My curry was lovely and thick in texture.. Would give it 10 stars if I could and I'm a chef.

Telly123's picture
5

When will I learn to read the reviews before I make something? The squash needs to be cut small, or roasted as others have said, it does take a long time to cook. Apart from that, a really lovely curry. Used a curry Stock pot that provided enough spice for us. Will make again.

lynnegraham44's picture
5

Easy recipe. Read the comments and roasted the butternut squash and lots of cherry tomatoes. Used a tin of coconut milk and thai green curry paste. Also spring onions rather than red onion. Cooked up then added coriander and thai basil and fresh lime juice just before serving. Delicious.

Angelina96's picture
5

I loved it! Such a good way to use a butternut pumpkin.
Thanks :-)

katieb47's picture

Loved this. Roasted the butternut squash (just cut in half) with a bit of rapeseed oil and some finely sliced garlic. Once roasted it is easy to peel and cube. I used white onions as that's all I had and sweated them in a bit of oil and then added the paste. Chickpeas, stock and tinned tomatoes and simmered a few minutes with the squash. Then added the coriander and some natural yoghurt (Greek would probably be better but still good with natural). Delicious. Served with cauliflower rice to keep it healthy (cauliflower florets blitzed with coriander and some ground coriander, heated for a minute in the microwave). Will definitely be doing this again.

Angela1972's picture
5

Found this when searching for some new but simple recipes for my (recently become a) vegetarian teenage daughter. I made a couple of little tweaks ( pre roasted the cubed squash, used tinned tomatoes, added a teaspoon of chilli powder, to give it an extra kick,and used sour cream rather than yoghurt) but otherwise followed the recipe.
It was absolutely gorgeous! Wasn't sure my 7 year old son would like it but he wolfed it down and made me promise to make it again! Always happy to find a recipe that suits the whole family :-)

jamboken's picture
5

I'm a big meat eater, I have meat or fish virtually every night, albeit with plenty of veggies too. I fancied a change and heard butternut squash stays quite "meaty" when cooked. I wasn't disappointed, it's a firm favourite now, even my 2 year old loves it.
I'd put the tomatoes in a lot earlier, after the stock has reduced a bit. This will give it a lot more intense flavour and less acidic.

loveitsticky's picture
5

Wow this is a really nice curry. I was a bit doubtful as I'm not a butternut squash lover. I also used tinned chopped tomatoes. Will be making this recipe again for sure. 10/10

jollyboy's picture

Simple to make and delicious. Someone posted butternut squash took ages to cook , think it needs more than the 20 minutes , about 30 .
Used madras curry paste and had no coriander but it was still delicious . Just right amount of liquid. Would make again.
Found a tip on the internet to make cutting the squash easier - prick skin with a fork , put in microwave for two minutes. Cut off each end then peel with veg peeler , be careful as it is a bit hot

elvis's picture
5

made this for the first time last night so stayed pretty much to recipe apart from used a tin of tomatoes not fresh. As the squash was huge I still used the full amount of stock. Lovely curry and very filling. We had it 2 nights in a row and found the yoghurt really added to it. From a family of carnivores praise indeed. Also very cheap to make especially when I got the huge squash for a £1.

caw100's picture
5

Roasted squash first, used tinned cherry tomatoes, & medium curry powder. Also added creamed coconut instead of yogurt. Added courgette as well this time. One of our favourite currys!

Leopoldoni's picture
2.5

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
5

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
3.75

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
5

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
5

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
5

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
3.75

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!

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Questions (7)

princessnerd's picture

Is there a recipe for the mild curry paste?

Telly123's picture
5

Bought some curry Stock Pots from the supermarket. Used one which produced a mild flavour, two would provide a bit of heat.

goodfoodteam's picture

Hi there, thanks for your question. We don’t have a curry paste recipe at the moment – this recipe uses a ready made version from a supermarket as it's designed to be quick and easy. However you could try making a batch from step 1 of this recipe if you want to make your own http://www.bbcgoodfood.com/recipes/3161686/aromatic-prawn-and-cashew-curry

coinsins's picture

Can anyone tell me what size/weight of butternut squash to use please? Where I live they come in a large range of sizes! Thanks.

jamboken's picture
5

Not sure how big is big. Just buy one and see how it goes. Get some sweet potato and aubergine as well to bulk it out further.

goodfoodteam's picture
Hi there thanks for your question, use a squash that weighs around 900g - 1kg for this recipe.

Tips (1)

jamboken's picture
5

Put the tomatoes in a lot earlier than stated, just when the stock has reduced a bit is good.
This will give a more intense flavour and less acidic.