Squash & coconut curry

Squash & coconut curry

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(47 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
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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, questions and tips

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shilpatij's picture
shilpatij
26th Sep, 2016
I made this for my family last night and they really liked it, even my fussy daughter! I substituted the madras paste for 2 tbsp of hot curry paste, added a yellow pepper and chickpeas. Finished off with a splash of single cream. Very tasty indeed.
Carras1982
10th Sep, 2016
3.8
Made this dish this evening and served with brown rice. We started by frying off some onions and garlic before adding the Madras paste and squash/pepper. We also added some spinach at the last minute. It was tasty and filling and we'd make again. Next time I think we'd add some ginger and tomato puree to add even more flavour. A decent, healthy curry which is easy to make.
satutatu
28th Jun, 2014
Fried wedges of 2 red & 2 white onions with 4 cloves of garlic before adding squash and sweet potato and a can of organic chickpeas. Added 2tbsp tikka masala paste (all I had) then fired it up to get it aromatic, added the (full fat) coconut milk and peas & chopped tasty tom tomatoes I had lying around. Added 1.5 stock cubes. It's DELICIOUS!! Will add spinach when reheating and serve with naan bread. Can't wait!!! 5 stars (the rate it link doesn't work on the iPad for some reason)
rozz77
16th Feb, 2014
4.05
This was a simple recipe to follow and the curry was delicious! :)
CillaNeo's picture
CillaNeo
2nd Sep, 2013
5.05
I made the recipe a bit different then stated, following other users comments, I used an onion and garlic, the butternut squash, mushrooms, peppers and tomatoes, I also added a Kallo vegetable stock cube, and extra water as I was wanting a slower cook and the butternut squash to be really soft for my 2 year old. This went down a treat, my son cleaned his bowl and asked for more, I will make this again for sure. Really nice recipe when cooked on slow for about an hour. :)
alexpadureanu
18th Jul, 2013
Great curry! Can use fish sauce to season, less or no water and definitely lime
ruthiepegs
6th Feb, 2013
3.05
After reading other comments, I started off by frying an onion and some garlic, and as I couldn't get squash used sweet potatoes instead. Also added a handful of peas and a couple of tomatoes. I used full fat coconut milk and not quite as much water as stated in the recipe. The look on my husband's face when I served it up said it all - no meat!! I am a vegetarian and have recently decided NOT to cook meat/poultry for the rest of my family - the only one complaining is DH! I found it a bit on the sweet and bland side, so next time will try something else (any ideas?) and also as suggested by Kathy a squeeze of lime and a chilli.
brittcole
1st Sep, 2013
Hi there, I recommend you throw in half a veg stock cube (Kallo is my favourite brand) in with the 200ml of water in a separate saucepan. Once hot and mixed, take off the heat and add to the recipe when it requests. Taste before seasoning because there should be plenty of salt. Sweet potatoes are lovely in this but if you want something less sweet then try and source butternut squash or pumpkin. Go nuts and add a single red chili with the seeds for added spice! :-)
estherbillington
5th Feb, 2013
This is so easy and absolutely delicious! I start by gently frying a couple of sliced onions in a drop of oil then add korma paste and whatever vegetables I have to hand - carrots, swede, courgette, sweet potato and of course, butternut squash. I also add a tin of chickpeas to give it a bit more 'body' and protein. My daughter took some for lunch last week and was the envy of the office! Highly recommended.
lauralily
5th Feb, 2013
4.05
A brilliant student recipe because it is so cheap and healthy- I used low fat coconut milk, added extra spices and also some spinach for colour-delicious!

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