Indian butternut squash curry

Indian butternut squash curry

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(45 ratings)

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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

Comments, questions and tips

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Comments

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libby17's picture

Made this today. Very easy. Tried it as it was cooking - very tasy! Used tinned tomatoes instead of fresh and a tin of mixed pulses as I hadn't got chick peas. Also used remains (a little more than 2 tbspn) of a jar of Balti curry paste - tomatoes and coriander. Will make it again and try putting in frozen spinach. Superb recipe!

crizzley's picture
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Really easy to make, cheap and yummy!

hazelsimpson's picture
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This was delicious, I basically flung everything in together to sweat it off, added the paste and the water and boiled it down so it was not so watery. I also flung in some random herbs and garlic and it tasted great. However I'm not sure how it counts as being "all of your 5 a day" as per the title, surely there is only the squash and tomatoes - do the onions and coriander really count? Who cares, still tasted great and relatively cheap too.

ledonster's picture

Awesome recipe. The squash cooked a lot quicker than I was expecting. I used tinned tomatoes instead of fresh. The chickpeas could have done with going in a bit sooner as they were a bit too firm for my liking. I used my own spices ... Garam massala, coriander seeds, fenugreek seeds and cumin seeds (ground), chili powder and I also added 2 cloves of garlic. Can't wait to have some more for lunch tomorrow!

emily_101's picture
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Delish! i fried some pepper and green beans with the squash and added some wine to the stock. i also added turmeric, cumin, chilli powder, and dried coriander to the squash mixture, which made it more flavoursome.

would definitely make this again!

bethocallaghan's picture
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A good vegetarian curry.

Very easy to make.

omfmcmahon's picture
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very easy to make. I halved the recipe but needed to add more water when cooking the squash. Would make again!

pipmanley's picture
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very nice, my husband normally preferes meat but was very happy with a change.

zararose88's picture
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Me and my 4 year old made this for dinner. She is normally a fussy eater , but loved this. I changed the recipe slightly by adding extra tomatoes.

joansdishes's picture
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i added a few ingredients, a tsp each of fenecreek, cumin seeds cardamon seeds,curry powder, garlic, and a small red chilli, ground together blender. fried with the onion, then added the squash and toms. to make a nice creamy texture I added cocanut milk with a small amount of veg stock. finshed with coriander and a blob of yogurt. excellent.

angelsb's picture
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I'm very impressed with this - it's the first time I've cooked butternut squash and it was gorgeous - the textures of the squash and chickpeas together are great and it was much easier than I thought!

jinksy's picture
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I made this last night with Jalfrezi paste and added chicken and a green pepper, my lot loved it :)

clareyb's picture
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I made this tonight and would agree that although easy to make and tasty, the sauce was too thin and watery. It was also a little too mild for my taste, but I will make again.

fionablandford's picture
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Made this tonite and it was very tasty, it took a lot longer to cook both the squash and the chickpeas though, also the sauce was quite thin so i mashed some of the squash and chickpeas in and this helped. asty and easy to do and it cooked away while I was busy with other things

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