Indian butternut squash curry

Indian butternut squash curry

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(83 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Get all of your five-a-day in one hit, with this fragrant, low-fat, vegetarian curry

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal393
  • fat8g
  • saturates1g
  • carbs71g
  • sugars16g
  • fibre9g
  • protein14g
  • salt0.94g
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  • 200g brown basmati rice
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 butternut squash, diced
  • 1 red onion, diced
  • 2 tbsp mild curry paste
  • 300ml vegetable stock
  • 4 large tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 400g can chickpeas, rinsed and drained
  • 3 tbsp fat-free Greek yogurt
  • small handful coriander, chopped


  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.

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Comments, questions and tips

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13th Jan, 2018
I really enjoyed this meal, but made it after reading the reviews and using some of the tweaks recommended... I roasted the squash, used a stockpot curry paste, coconut milk, chopped tinned tomatoes and frozen spinach. It’s one of the best curries I’ve made and I will make it again. Portion wise I’d it only served 3 as we don’t eat rice, but if you have it with rice & naan it will feed 4.
25th Oct, 2017
This went down a storm; served with a few adaptations. I used a tin of chopped tomatoes in addition to some fresh ones (I made a huge batch though). I also made my own curry paste: mustard and cumin seeds fried until they pop, before adding in 2 diced onions and frying for 10 mins until soft and turning brown. Then I added fresh ginger, garlic and dried coriander, nigella seeds and half a tsp chili powder. I just used water and not stock. At the end of cooking I stirred in a tsp garam masala. Served with naan bread and pickles. Will definitely make again!
13th Oct, 2017
Lovely recipe, cheap to make and tasty. I roasted the diced butternut squash first like other reviewers said, with olive oil and garlic. I didn't use curry paste but used some grated ginger, curry powder, cumin, chilli and garam masala spices. I also added frozen spinach, one can of chopped tomatoes and added the stock slowly so I had the sauce at a right consistence. Delicious!
rainbow.owl's picture
7th Oct, 2017
I made this and added red pepper, paneer & a bag of spinach, delicious
28th Sep, 2017
This is a lovely recipe that you can tweak to make your own. I added sweet potatoes and green beans to give it more bulk, and a tin of coconut milk as I like my curries to be quite saucy. The tomatoes give it a really nice, fresh taste. I used tikka masala paste and served with peshwari naan. Also made about 6 portions
18th Sep, 2017
I substituted cauliflower for the chickpeas, as I had fresh left over.
1st Apr, 2017
We really enjoyed this. I roasted the butternut squash and used pataks madras paste and total 0% Greek yoghurt Made 4 very generous portions and was really tasty. Will make again.
4th Dec, 2016
I didn't have any chickpeas but used 1/2 squash, added half a pepper, 3 carrots, used half a can of chopped tomatoes and 1 chopped tomato, added half a chilli and used 2tbsp of curry paste and the full amount of stock. This made 3 portions.
18th May, 2016
I used half a tin of tinned tomatoes instead of the fresh, and missed out the fresh coriander. I also roasted the squash as advised, just adding it into the sauce for the last 10 minutes. I thought it was really tasty but there wasn't enough sauce so I will up the sauce ingredients next time.
23rd Mar, 2016
Fantastic curry..I added 2 cloves of garlic, grated knob of ginger and 2 diced green chillies with the red onion. The curry paste I used was pataks balti. I left out the yoghurt.. My curry was lovely and thick in texture.. Would give it 10 stars if I could and I'm a chef.


21st May, 2017
Made this and love it, could I make in slow cooker?
goodfoodteam's picture
23rd May, 2017
Thanks for your question. Yes, you can make this in the slow cooker although you'll need to do the first stage on the hob. Here are some tips on how to adapt the recipe:
8th Apr, 2015
Is there a recipe for the mild curry paste?
8th Mar, 2016
Bought some curry Stock Pots from the supermarket. Used one which produced a mild flavour, two would provide a bit of heat.
jamboken's picture
14th Jul, 2015
Easier to buy a Patak's jar of curry paste, will last longer and would do about 8 of this recipe. Here's a good range of homemade pastes though
goodfoodteam's picture
24th Apr, 2015
Hi there, thanks for your question. We don’t have a curry paste recipe at the moment – this recipe uses a ready made version from a supermarket as it's designed to be quick and easy. However you could try making a batch from step 1 of this recipe if you want to make your own
22nd Oct, 2014
Can anyone tell me what size/weight of butternut squash to use please? Where I live they come in a large range of sizes! Thanks.
jamboken's picture
14th Jul, 2015
Not sure how big is big. Just buy one and see how it goes. Get some sweet potato and aubergine as well to bulk it out further.
goodfoodteam's picture
7th Nov, 2014
Hi there thanks for your question, use a squash that weighs around 900g - 1kg for this recipe.
jamboken's picture
14th Jul, 2015
Put the tomatoes in a lot earlier than stated, just when the stock has reduced a bit is good. This will give a more intense flavour and less acidic.