Indian butternut squash curry

Indian butternut squash curry

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(76 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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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.
4th Apr, 2015
Wow this is a really nice curry. I was a bit doubtful as I'm not a butternut squash lover. I also used tinned chopped tomatoes. Will be making this recipe again for sure. 10/10
23rd Jan, 2015
Simple to make and delicious. Someone posted butternut squash took ages to cook , think it needs more than the 20 minutes , about 30 . Used madras curry paste and had no coriander but it was still delicious . Just right amount of liquid. Would make again. Found a tip on the internet to make cutting the squash easier - prick skin with a fork , put in microwave for two minutes. Cut off each end then peel with veg peeler , be careful as it is a bit hot
16th Dec, 2014
made this for the first time last night so stayed pretty much to recipe apart from used a tin of tomatoes not fresh. As the squash was huge I still used the full amount of stock. Lovely curry and very filling. We had it 2 nights in a row and found the yoghurt really added to it. From a family of carnivores praise indeed. Also very cheap to make especially when I got the huge squash for a £1.
3rd Dec, 2014
Roasted squash first, used tinned cherry tomatoes, & medium curry powder. Also added creamed coconut instead of yogurt. Added courgette as well this time. One of our favourite currys!
11th Nov, 2014
The butternut squash took forever too cook, and the result was pretty bland. Might be better to try a similar curry with fresh spices
ewuska75's picture
28th Oct, 2014
Great recipe. Had to customise it a little (had no chickpeas it turned out - used lentils; no yogurt - used coconut milk; no curry paste - used powder), but it turned out delicious! Will be making it again!
16th Sep, 2014
I really enjoyed this. I tried it with the yoghurt and without and both tasted good. I didn't have any chick peas but just added in some green veg. I will skin the tomatoes in future though. I didn't like all the bits of tomato skin floating around in the curry. Four stars because of that. Otherwise it was fab and I shall try it over and over with different additions.
9th Sep, 2014
Great recipe and quick to make once I made my own curry paste and froze it in portions. It also works well with sweet potato instead of squash and I added some coconut flour to thicken and flavour the sauce. Delicious!
3rd Sep, 2014
Fantastic, filling recipe. I added cauliflower because I was also making cauliflower rice (which I mix with basmati rice) and wanted to use the leftover cauliflower. Super simple to make and great for a very low cal meal.


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