Butternut squash curry
- Lulu Grimes
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.5 out of 5.267 ratingsRate
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Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry
Freezable
Egg-free
Healthy
High-fibre
Nut-free
Vegetarian
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A star rating of 4.6 out of 5.46 ratings
Lulu's tips for the perfect butternut squash curry:
- For a creamier finish, I like to stir in a little extra plain yoghurt or a splash of coconut milk before serving. This helps to mellow the spices and gives the curry a lovely richness.
- Leftovers keep well in the fridge for a couple of days and taste even better the next day as the flavours develop. I often reheat any extra curry and serve it with warm naan, wholemeal chapattis or even spoon it over a baked potato for a quick lunch.
- If you fancy a bit of extra texture, I sometimes add a handful of spinach or kale right at the end of cooking. It wilts quickly into the curry and boosts the veg count even further.
- I also like to roast the butternut squash before adding it to the curry if I have a little extra time. It brings out its natural sweetness and gives the finished dish an even richer flavour.
Ingredients
Nutrition
Units:
MetricUS
-
200g brown basmati rice
-
1 tbsp olive oil
-
1 butternut squash
diced
-
1 red onion
diced
-
2 tbsp mild curry paste
-
300ml vegetable stock
-
4 large tomatoes
roughly chopped
-
400g can chickpeas
rinsed and drained
-
3 tbsp yoghurt
-
small handful coriander
chopped
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Nutrition: per serving
-
kcal423
low
-
fat8g
low
-
saturates1g
-
carbs68g
-
sugars16g
low
-
fibre12g
high
-
protein14g
-
salt0.51g
low
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Method
-
step 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.
-
step 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.
-
step 3
Take off the heat and stir through the yoghurt and coriander. Serve with the rice and some wholemeal chapattis if you like.
Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Recipe from Good Food magazine, October 2010
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A star rating of 4.5 out of 5.267 ratings
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