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Green masala butternut squash curry

Green masala butternut squash curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal243
fat17g
saturates15g
carbs15g
sugars8g
fibre5g
protein4g
salt0.1g
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Ingredients

  • 40g coriander
  • 20g mint , stems removed
  • 2 green chillies , sliced
  • 4 garlic cloves
  • 2cm ginger , peeled
  • 400ml can coconut milk
  • 1 tsp garam masala
  • 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

  • STEP 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.)

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2016

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Overall rating

A star rating of 4.6 out of 5.34 ratings
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