Squash & coconut curry

Squash & coconut curry

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(49 ratings)

Prep: 10 mins Cook: 20 mins Ready in 30 minutes


Serves 2
Take five ingredients and whip up this quick, healthy, vegetarian curry

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian
  • Egg-free


  • kcal458
  • fat33g
  • saturates28g
  • carbs35g
  • sugars23g
  • fibre6g
  • protein7g
  • salt0.64g
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  • 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



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

  • 400g can reduced-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • small bunch coriander, roughly chopped


  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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5th Feb, 2013
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!
12th Nov, 2012
Very easy dish, so gets an extra point fr that. Overall though found it a bit bland and sweet so next time I will add a squeeze of lime and a chilli.
11th Nov, 2012
Tried this a number of times as determined to make it work it for a large gathering. The 3 times I made it never needed the water. Added small diced sweet potato so if would soften so much it would help thicken it too. I used full fat coconut milk as I thought if would help make it taste richer and lastly the bit that helped really top it off a it still tasted a bit 'thin', was some freshly grated garam masala (you can buy a 'mill' with garam masala like a ready filled pepper mill!). Worked a treat in the end! O yes I fried up some onion with it too.
17th Jul, 2012
I'm not a great curry fan but this was delicious. I had to boil the sauce quite vigorously to reduce and thicken it, otherwise the dish was quick and easy.
27th Apr, 2012
I used a mix of sweet potato and butternut squash. liked this curry ate it with naan bread rather than rice. Sauce didn't thicken though.
13th Feb, 2012
I used Rogan Josh paste as it was all I had at the time. Lovely mild curry which went really well as a side dish to the Chicken Biryani. I'll definitly make it again!
25th Jan, 2012
Really easy and tasted lovely!
9th Nov, 2011
I thought this was nice, but I probably wouldn't make it again. I found that it made a lot more portions than it said it would, and the sauce didn't thicken hugely. Tasty though!
24th Oct, 2011
Good curry! As always on these recipes the butternut squash takes longer than stated to cook. I used red onion and garlic and fried them for a bit, then paste, then squash, pepper, coconut milk and water. I also added some spinach towards the end. Great recipe, I think the nutritional value is wrong though, can't be 28g saturated fat! Anyway good curry, had it with some brown rice. Thanks.
17th Oct, 2011
I found it took longer for the sauce to really reduce down and thicken but eventually it was a very simple tasty curry.


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