Indian butternut squash curry

Indian butternut squash curry

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(154 ratings)

Prep: 10 mins Cook: 40 mins


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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  • 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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backburner's picture
29th Apr, 2020
Delicious curry! I added some leftover spinach leaves at the end both to add a bit of colour and because they needed using up. Worked very well and will be making this again.
Brian Swanton's picture
Brian Swanton
2nd Jan, 2020
This is a really great curry and is really well balanced in flavour.
HollyMc55's picture
18th Aug, 2019
Such a quick but delicious recipe! Would definitely make for a big dinner
Alison O'Donnell's picture
Alison O'D...
1st Mar, 2019
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.
31st Jan, 2019
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!
25th Jan, 2019
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
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.
20th Oct, 2018
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.
15th Oct, 2018
My mum made this curry last night and it is honestly the tastiest curry I’ve ever had!!
24th Jun, 2018
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!


15th Nov, 2018
Please would you tell me how long i can keep this in the fridge? thank you
goodfoodteam's picture
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.
21st May, 2017
Made this and love it, could I make in slow cooker?
goodfoodteam's picture
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:
8th Apr, 2015
Is there a recipe for the mild curry paste?
8th Mar, 2016
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
14th Jul, 2015
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
goodfoodteam's picture
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
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
14th Jul, 2015
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.


jamboken's picture
14th Jul, 2015
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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