Squash & coconut curry

Squash & coconut curry

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(46 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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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!
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!
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!
paulajanejones
14th Jun, 2011
5.05
This is so good - I added a couple of spoonfuls of red lentils as I found there was a bit too much liquid, and (in my humble opinion) it tasted even better than usual!
alicetye
31st Mar, 2011
3.05
I used Balti curry paste as thats what I had and I added some sweet potato, courgette, spinach, peas and tomatoes to make it more interesting but the sauce took a lot longer than it said to reduce and for the squash to cook and the result was nice but very bland even after my adding half a tsp of chilli powder. Next time definintely more curry paste/ hotter paste and more chilli and less liquid/ no water.
bandbtango
5th Mar, 2011
Loved this, cooked it up blitzed it and now use it as an excellent sauce for chicken tikka masala, also thinned down with milk to make a warming soup.
charlotte-food1
12th Feb, 2011
5.05
As far as veggie curry goes this was the best one ive eaten. A wonderful light but creamy and tasy dish with lots of substance. I served with small naan breads instead of rice as a starter.
sarahll
31st Jan, 2011
5.05
Lovely curry! I doubled up for four servings and found I had too much, so the left overs are in the freezer.
zarina
16th Nov, 2010
5.05
Really easy to make and went down well with all the family. However i don't think this recipe should really serve 2, it's more a 4 person dish.
buona_forchetta
22nd Aug, 2010
5.05
delicious! forgot the coriander but was still great! couldn't find paste, so used 6 tbsp of sauce instead!

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