Green masala butternut squash curry

Green masala butternut squash curry

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(26 ratings)

Prep: 10 mins Cook: 30 mins


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


  • 40g coriander
  • 20g mint, stems removed



    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



    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


  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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Jodie Barrett's picture
Jodie Barrett
10th Apr, 2020
This is delicious! I added one less chillie than suggested - because my partner is a little intolerant to spicy but he agreed the extra chillie would of been lovely. I also added basil instead of coriander because we aren't a good lover -- this totally worked. It's hard as vegans to find something that isn't chickpea heavy. I love butternut squash! It was delightful! I can't wait to make it again!
3rd Jan, 2020
Really quick and easy for if you have little time. Tastes great and added lime juice on top and extra fresh chilliest to serve.
15th Aug, 2019
This is AMAZING! I used half fat coconut milk (to lower the calories/fat) then added 200ml veg stock and boiled for an extra 5mins so the squash got softer. Replaced beans with asparagus and added a poached egg and chopped spring onion on top. Yum!
26th Jul, 2019
This is delicious. I only used 1 x green birdseye chilli and it gave just the right amount of heat. The dish looks lovely as well as tasting so good.
20th Feb, 2019
I'm not vegan, or vegetarian, but I do love a good curry, and I'm trying to eat more veggies! This certain hit the right spot! I like quite spicy food, so I used extra chillies instead (red, as I didn't have any green) ... 2 large, and 2 birdseye. I doubled the turmeric and garam masala, as I was using about 800g butternut, and increased the coconut milk to about 600ml. I also added 1 medium chopped onion (which I sauteed with the spices), and some spinach at the end. It was delicious!
28th Dec, 2018
Excellent - if you're short of time/energy, you can use frozen butternut squash pieces rather than struggle to peel a fresh one. The colour of the curry is spectacular and the coconut really comes through. Great one!
Richard John's picture
Richard John
30th Oct, 2018
Brilliant. I didn't think this combination would work, but its really good and easy to prepare. I replaced the chillies with some cayenne pepper and used a little more ginger than was suggested. I also steamed the beans till they were al dente and then followed as per the recipe.
kropka .'s picture
kropka .
8th Jul, 2018
V nice!
ewuska75's picture
4th Jan, 2018
Delicious curry. Filled it up a little with leek, purple potato and some chickpeas (to add some protein). Will make it again for sure
MFJB's picture
22nd May, 2017
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.


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