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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gingerbumblebee's picture
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I love this recipe, its tasty, easy, low fat, low calories and cheap (45p a portion excluding rice and bits). The only things I do different are substitute the tomatoes for a tin of chopped tomatoes or a jar of passata and I leave out the coriander and yogurt. Even my carnivore husband doesn't mind this veggie delight!

weepaganwannabe's picture
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I halved the recipe and needed to add more water when cooking squash, used the "red curry paste" I have in the house and it's quite spicy, I would add less next time to suit my own spice preference. I was really happy with this recipe though. I added put le tils because I needed to use them up. Very tasty and good for someone learning to cook like me.

cshobbs's picture
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Excellent recipe. Used up whatever veg was in the cupboard. Only used 1/2 a butternut squash but added sweet peppers, green beans, mangetout and mushrooms! Very versatile.

lizleicester's picture
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I'd made this before but went for fresh tomatoes this time and kala chana (brown chick peas) and fresh chicken stock (which is also what the rice was cooked in). Very delicious outcome.

gingerbumblebee's picture
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Made this twice now, been lovely both times. I didn't bother with the yogurt, and used a tin of tomatoes instead of just the individual ones. My husband who is a meat-a-holic even enjoyed it, as did my 3 year old son.

jennykw's picture
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I made this curry in my slow cooker using the recipe from the 'GoodFood slow cooker favourites' - I used my own curry paste from another GoodFood recipe 'chicken tikka masala' and I also added courgettes and used a tin of chopped tomatoes instead. Cooked on low for 8 hours and served with basmati rice.
It went down a treat and I will definitely make it again!!

tmbradley's picture
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very simple and extremely delicious recipe that was polished off very quickly by myself and my vegetarian partner.
I stuck the onions in at the same time as the butternut squash to give them more time to release their flavour

chickenofpie's picture
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Agree with other reviewers that sauce was quite watery. Didn't have chickpeas so used butter beans. Husband enjoyed it!

patmer's picture
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I loved this quick and easy curry which I made to take to a supper party get together with friends. As I was tasting during cooking I was concerned it might be too bland for some of our group but once it had stood for just an hour or so the flavours came through and it was a huge hit (even with the meat eaters)!! The sauce was thick and creamy but rather than the brown rice I used a cashew and veg rice which complemented it nicely. Will make it again.

sammarlowuk's picture
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I made this in the slow cooker and it was absolutely delicious. Tomato prices have rocketed into orbit here in Australia so I substituted a tin of chopped tomatoes, and omitted the stock. I didn't have butternut squash so used about 600g pumpkin instead which is just as delicious but the pumpkin goes a bit mushier. Really tasty though, and that's without the yoghurt stirred through! Check out my recipe on my blog http://www.theannoyedthyroid.com/2012/08/25/slow-cooker-indian-pumpkin-c...

lwhitlow's picture
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Having read the comments I only used 200ml of stock with chopped tinned tomatoes and coconut milk. Served with rice, naan, sour cream instead of yoghurt (that's what I had in the fridge) and coriander. Delicious. Cooked it a little longer and added the chickpeas sooner and it was perfectly tender.

minimagic80's picture
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I made this and it was lovely. After reading some of the comments I was worried about it being too watery so I added less stock and didnt simmer for so long and it was fine. Added a sliced green pepper as well.
I will definitely make this again as it was a hit with my friends but it did take longer than the suggested time.

geeky_chick's picture
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Fantastic recipe - so filling and delicious! Used canned chopped tomatoes rather than actual chopped tomatoes, and borlotti beans rather than chick peas. Took slightly longer to reduce due to tomato juice but was absolutely divine. We served it on a bed of spinach with wild rice. Will definitely be making again.

clare_roome's picture
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I used a tin of tomatoes rather than fresh, balti paste, spinach and a few cloves of garlic. Used natural yoghurt rather than greek. Was totally delicious. Took a bit longer to cook the squash than the recipie says.

dorothyfinch's picture
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quite nice used my own plum tomatoes, also drizzled sweet chilli sauce as well as mango chut to give it a bit more flovour

chip_board's picture
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Delicious..

han2010's picture
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Great recipe but the chickpeas and squash took a lot longer than 20 mins to cook. The sauce was also slightly on the watery side. The curry was very tasty though. Will definitely try it again, perhaps adding half the stock.

lilaengel's picture
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This was great!
I also added red chili for some bite, but other than that stuck to the recipe.
Unlike some of the other users I found the amount of stock to be perfect whilst letting it simmer, however found that it did need longer for the squash to soften. Next time I will also put the chickpeas in for earlier.

emiliemaddison's picture
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add more onoin, perhaps make spicier. Greek yogurt not worth change in smell, can't taste it. Overall, definitely a satisfying success.

rubychickens's picture
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definately do again

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