Indian butternut squash curry

Indian butternut squash curry

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(101 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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15th Nov, 2018
Great, easy recipe. I added some tomato purée for a little extra tang and some extra medium curry powder (used a korma paste) for a bit more spice. I think some red pepper would also work well as an addition for some extra crunch texture. The curry itself takes about 30 mins including prep and we used ready to microwave rice that took the overall time right down. A great meat-free quick weekday supper.
20th Oct, 2018
Lovely soup, however the chilli I used must have been too hot. I used one instead of two but was far too spicy for a family soup though the lovely taste was there, will definately use this recipe again but less chilli.
15th Oct, 2018
My mum made this curry last night and it is honestly the tastiest curry I’ve ever had!!
24th Jun, 2018
Lovely recipe, the only thing I changed was to roast the butternut squash and chickpeas. Oh and I added a few chilli flakes too. Very tastey, clean plates all round!
Jemima Fisher's picture
Jemima Fisher
5th Mar, 2018
I followed all these tips about roasting the butternut squash first, and now have a pan full of nondescript sludge, bar the chickpeas. Wish I'd followed the actual recipe. I hope it tastes nice....
13th Feb, 2018
We eat at lot of curries at home, and we both agreed this was the best one we've had in a long time. I've been looking for a great vegetable curry for ages and this fits the bill perfectly. It has a great depth of flavour and is really filling. I completely agree with other posters - roast the veg first as squash can be a bit watery and bland otherwise. I used a couple of packets of squash/sweet potato, Pataks Madras paste and Fage 0% yoghurt and was delighted with the result. Very quick and simple to make, even on a weary weeknight (but I'd happily serve this to guests as well). You could easily add meat, but it honestly doesn't need it. Will definitely be making this again soon.
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


15th Nov, 2018
Please would you tell me how long i can keep this in the fridge? thank you
goodfoodteam's picture
18th Nov, 2018
Thanks for your question. We would recommend keeping this up to two days in the fridge or freezing on the day of cooking.
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.


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.