Indian butternut squash curry

Indian butternut squash curry

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(129 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 4

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal423
  • fat8g
  • saturates1g
  • carbs68g
  • sugars16g
  • fibre12g
  • protein14g
  • salt0.51g
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Ingredients

  • 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
    Tomato

    Tomato

    toe-mart-oh

    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

Method

  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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HollyMc55's picture
HollyMc55
18th Aug, 2019
5.05
Such a quick but delicious recipe! Would definitely make for a big dinner
Alison O'Donnell's picture
Alison O'D...
1st Mar, 2019
5.05
This is an amazing curry. I made my own curry paste with garlic, ginger and chilli, garam masala,curry powder and turmeric. I also used passata instead of tomatoes, and roasted the squash in the oven first. It is a very hearty filling delicious meal.
pumphrey09
31st Jan, 2019
5.05
This is a great recipe. I cut the squash in half and roasted it for 20 mins at 200 degrees when I had the oven on for something else. Used it 2 days later for this recipe. I added a few spices at the start - cumin and fennel seeds, a red pepper and some green beans that needed eating up. Followed the recipe but added the cubed butternut squash 10 mins from the end of the cooking time. Actually ate the curry the next day as I think all curries/casseroles taste better the following day when the flavours have had time to develop. We are trying to have 2 meat-free meals per week and this was a really great way to start our new regime. Top marks!
Whoopsadaisyangel's picture
Whoopsadaisyangel
25th Jan, 2019
4.05
This is a lovely recipe , however I’ve given it 4 stars due to the fact it’s has to be tweaked to requirements. I used pagans mild curry paste and found 2 tablespoons far too spicey , I do like my curries mild but I’d suggest adding the paste bit by bit till you get to the desired taste. I added light coconut milk instead of yoghurt to mellow the spice , I also used tin tomatoes instead of ripe, overall the curry was just all “ orange “ in appearance could do with some green in colour , spinach perhaps? I’d def mane again I think it goes perfectly with peshwari naan bread
Cherryblossomfeet
15th Nov, 2018
Great, easy recipe. I added some tomato purée for a little extra tang and some extra medium curry powder (used a korma paste) for a bit more spice. I think some red pepper would also work well as an addition for some extra crunch texture. The curry itself takes about 30 mins including prep and we used ready to microwave rice that took the overall time right down. A great meat-free quick weekday supper.
Happymummy84
20th Oct, 2018
4.05
Lovely soup, however the chilli I used must have been too hot. I used one instead of two but was far too spicy for a family soup though the lovely taste was there, will definately use this recipe again but less chilli.
Colette123
15th Oct, 2018
5.05
My mum made this curry last night and it is honestly the tastiest curry I’ve ever had!!
Taddygirl
24th Jun, 2018
5.05
Lovely recipe, the only thing I changed was to roast the butternut squash and chickpeas. Oh and I added a few chilli flakes too. Very tastey, clean plates all round!
Jemima Fisher's picture
Jemima Fisher
5th Mar, 2018
3.05
I followed all these tips about roasting the butternut squash first, and now have a pan full of nondescript sludge, bar the chickpeas. Wish I'd followed the actual recipe. I hope it tastes nice....
CatinaBox
13th Feb, 2018
5.05
We eat at lot of curries at home, and we both agreed this was the best one we've had in a long time. I've been looking for a great vegetable curry for ages and this fits the bill perfectly. It has a great depth of flavour and is really filling. I completely agree with other posters - roast the veg first as squash can be a bit watery and bland otherwise. I used a couple of packets of squash/sweet potato, Pataks Madras paste and Fage 0% yoghurt and was delighted with the result. Very quick and simple to make, even on a weary weeknight (but I'd happily serve this to guests as well). You could easily add meat, but it honestly doesn't need it. Will definitely be making this again soon.

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jollyboy
15th Nov, 2018
Please would you tell me how long i can keep this in the fridge? thank you
goodfoodteam's picture
goodfoodteam
18th Nov, 2018
Thanks for your question. We would recommend keeping this up to two days in the fridge or freezing on the day of cooking.
jollyboy
21st May, 2017
Made this and love it, could I make in slow cooker?
goodfoodteam's picture
goodfoodteam
23rd May, 2017
Thanks for your question. Yes, you can make this in the slow cooker although you'll need to do the first stage on the hob. Here are some tips on how to adapt the recipe: https://www.bbcgoodfood.com/howto/guide/10-top-tips-using-slow-cooker
princessnerd
8th Apr, 2015
Is there a recipe for the mild curry paste?
Telly123
8th Mar, 2016
5.05
Bought some curry Stock Pots from the supermarket. Used one which produced a mild flavour, two would provide a bit of heat.
jamboken's picture
jamboken
14th Jul, 2015
5.05
Easier to buy a Patak's jar of curry paste, will last longer and would do about 8 of this recipe. Here's a good range of homemade pastes though http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/#803khldMKeAysWjI.97
goodfoodteam's picture
goodfoodteam
24th Apr, 2015
Hi there, thanks for your question. We don’t have a curry paste recipe at the moment – this recipe uses a ready made version from a supermarket as it's designed to be quick and easy. However you could try making a batch from step 1 of this recipe if you want to make your own http://www.bbcgoodfood.com/recipes/3161686/aromatic-prawn-and-cashew-curry
coinsins
22nd Oct, 2014
Can anyone tell me what size/weight of butternut squash to use please? Where I live they come in a large range of sizes! Thanks.
jamboken's picture
jamboken
14th Jul, 2015
5.05
Not sure how big is big. Just buy one and see how it goes. Get some sweet potato and aubergine as well to bulk it out further.

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jamboken's picture
jamboken
14th Jul, 2015
5.05
Put the tomatoes in a lot earlier than stated, just when the stock has reduced a bit is good. This will give a more intense flavour and less acidic.
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