Green masala butternut squash curry

Green masala butternut squash curry

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal243
  • fat17g
  • saturates15g
  • carbs15g
  • sugars8g
  • fibre5g
  • protein4g
  • salt0.1g
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Ingredients

  • 40g coriander
  • 20g mint, stems removed
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 2 green chillies, sliced
  • 4 garlic cloves
  • 2cm ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp ground turmeric
  • 500g butternut squash, peeled and cut into even-sized pieces
  • 150g green beans, ends trimmed
  • cooked basmati rice
  • extra coriander, to serve
  • mango chutney, to serve

Method

  1. Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)

  2. Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.

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Comments, questions and tips

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MFJB's picture
MFJB
22nd May, 2017
3.8
Thought it needed more sauce, so added more coconut milk and more spices. Didn't have green beans so added spinach and mange tout at the end.served it with home made onion bhaji. Great for vegans too.
HayleyMey
9th Jan, 2017
5.05
Yum yum yum, I recommend chopping the beans in half. I made it with Brown rice which had soaked up the sauce the next day when I heated it up for lunch, Sooo delicious.
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