Butternut Squash Curry

5 Nov

¤ Butternut – A member of the Curcurbita Moschata Family ¤

I spent a portion of last summer in Cape Town in South Africa volunteering in a children’s home. I am hoping to do a separate post about that at another stage, but one of the foods that I became hooked on was butternut squash. Mashed or as a soup, butternut became a staple in my diet, despite the fact that I have never had it at home. When I got back, I went on the quest to find a way of introducing butternut to everyday meals and this recipe has become quite a regular occurrence!

Butternut Squash Curry

Serves: 4


Dash olive oil

1 butternut, diced

1 red onion, diced

2 tbsp mild curry paste

300 ml vegetable stock

1 can coconut milk

400g chickpeas

4 large tomatoes, chopped


1. If accompanying with rice, put it onto cook first. Meanwhile heat the olive oil in a large pan and cook butternut for 2-3 minutes.

2. Add onion, curry paste and cook for 3-4 more minutes.

3. Pour over the stock and coconut milk, cover and simmer for 15-20 minutes or until the squash is tender.

4. Add the tomatoes and chickpeas and cook for a further 3-4 minutes. Then serve with rice.


I have used a few variations in this recipe. If you are a chicken fan you can always cook some diced chicken breasts or thighs first and once browning add the butternut. If you prefer a thicker curry you can hold back on the coconut milk and add 3 tbsp of fat-free Greek yogurt instead which produces a thicker consistency.

You can also freeze this curry, and I often prepare more and freeze for those nights you just want something quick and easy.

¤ Enjoy! ¤


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