Indian butternut squash curry

Indian butternut squash curry

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(96 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Tomato

    Tomato

    toe-mart-oh

    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

Method

  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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Colette123
15th Oct, 2018
5.05
My mum made this curry last night and it is honestly the tastiest curry I’ve ever had!!
Taddygirl
24th Jun, 2018
5.05
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
3.05
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....
CatinaBox
13th Feb, 2018
5.05
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.
elizabeth1965
13th Jan, 2018
4.05
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.
becca_123
25th Oct, 2017
5.05
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!
Gemlockett
13th Oct, 2017
5.05
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
rainbow.owl
7th Oct, 2017
I made this and added red pepper, paneer & a bag of spinach, delicious
ah95
28th Sep, 2017
5.05
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
kdietschi
18th Sep, 2017
4.05
I substituted cauliflower for the chickpeas, as I had fresh left over.

Pages

jollyboy
21st May, 2017
Made this and love it, could I make in slow cooker?
goodfoodteam's picture
goodfoodteam
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: https://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
princessnerd
8th Apr, 2015
Is there a recipe for the mild curry paste?
Telly123
8th Mar, 2016
5.05
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
jamboken
14th Jul, 2015
5.05
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 http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/#803khldMKeAysWjI.97
goodfoodteam's picture
goodfoodteam
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 http://www.bbcgoodfood.com/recipes/3161686/aromatic-prawn-and-cashew-curry
coinsins
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
jamboken
14th Jul, 2015
5.05
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
goodfoodteam
7th Nov, 2014
Hi there thanks for your question, use a squash that weighs around 900g - 1kg for this recipe.
jamboken's picture
jamboken
14th Jul, 2015
5.05
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.