Squash & coconut curry

Squash & coconut curry

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(48 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
    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

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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kathy535
12th Nov, 2012
4.05
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.
debrat
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.
dave6376
17th Jul, 2012
4.05
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.
jackster83
27th Apr, 2012
4.05
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.
dawnames
13th Feb, 2012
4.05
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!
snowfrog
25th Jan, 2012
5.05
Really easy and tasted lovely!
wildmiffy
9th Nov, 2011
3.05
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!
mikeygreen90
24th Oct, 2011
5.05
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.
lorsti
17th Oct, 2011
4.05
I found it took longer for the sauce to really reduce down and thicken but eventually it was a very simple tasty curry.
bingylala72
8th Oct, 2011
2.05
'Healthy"? With 33g fat, 28g sat fat? No, no, no. Butternut squash is so sweet on its own and, coupled with sugary curry paste, it really doesn't need a whole can of coconut milk. I use some block coconut grated into boiling water. Just as good. You could add carrot or sweet potato, but please, BBC Good Food, remove the 'healthy' tag from this recipe!

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