Indian butternut squash curry

Indian butternut squash curry

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(81 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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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.
27th Aug, 2014
I make this on a regular basis and have never been disappointed :). Has got the thumbs up from vegetarian/vegan friends too. I omit the yogurt, but added a tin of tomatoes and also some spinach at the end.
Frantic Flapjack
20th Aug, 2014
Good vegetarian curry and easy to make. I made to the recipe except I used a medium curry paste.
shilpatij's picture
30th Mar, 2014
I made this last night for my family, with sweet potato and substituted one tablespoon of mild curry paste for madras curry paste. I also doubled the quantity of fresh tomatoes and added a pinch of salt. The result was delicious! Everyone loved it. Will definitely be making this dish again!
sciroccopjm's picture
1st Mar, 2014
Made this dish today,had a portion ,and froze two was downright delicious...might try a handful of sultanas next time.cant wait to demolish others portions. This dish has joined my list of favourites..was easy to make also.
18th Feb, 2014
I love this curry so much and have made it many times, sometimes with sweet potato or pumpkin instead of squash - all are delicious. Accompanied by a peshwari naan and a Kingfisher.
Eileen Helen
8th Feb, 2014
Reading the other comments this will be a good base for vegetable curry, will defiantly do again and feel confident in the result.


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