Indian butternut squash curry

Indian butternut squash curry

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(74 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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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.
8th Mar, 2016
When will I learn to read the reviews before I make something? The squash needs to be cut small, or roasted as others have said, it does take a long time to cook. Apart from that, a really lovely curry. Used a curry Stock pot that provided enough spice for us. Will make again.
21st Feb, 2016
Easy recipe. Read the comments and roasted the butternut squash and lots of cherry tomatoes. Used a tin of coconut milk and thai green curry paste. Also spring onions rather than red onion. Cooked up then added coriander and thai basil and fresh lime juice just before serving. Delicious.
6th Nov, 2015
I loved it! Such a good way to use a butternut pumpkin. Thanks :-)
18th Oct, 2015
Loved this. Roasted the butternut squash (just cut in half) with a bit of rapeseed oil and some finely sliced garlic. Once roasted it is easy to peel and cube. I used white onions as that's all I had and sweated them in a bit of oil and then added the paste. Chickpeas, stock and tinned tomatoes and simmered a few minutes with the squash. Then added the coriander and some natural yoghurt (Greek would probably be better but still good with natural). Delicious. Served with cauliflower rice to keep it healthy (cauliflower florets blitzed with coriander and some ground coriander, heated for a minute in the microwave). Will definitely be doing this again.
14th Aug, 2015
Found this when searching for some new but simple recipes for my (recently become a) vegetarian teenage daughter. I made a couple of little tweaks ( pre roasted the cubed squash, used tinned tomatoes, added a teaspoon of chilli powder, to give it an extra kick,and used sour cream rather than yoghurt) but otherwise followed the recipe. It was absolutely gorgeous! Wasn't sure my 7 year old son would like it but he wolfed it down and made me promise to make it again! Always happy to find a recipe that suits the whole family :-)
jamboken's picture
14th Jul, 2015
I'm a big meat eater, I have meat or fish virtually every night, albeit with plenty of veggies too. I fancied a change and heard butternut squash stays quite "meaty" when cooked. I wasn't disappointed, it's a firm favourite now, even my 2 year old loves it. I'd put the tomatoes in a lot earlier, after the stock has reduced a bit. This will give it a lot more intense flavour and less acidic.


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.