Butternut squash coconut curry


This is a mild and delicious curry. Serve with a side of fluffy rice!


chili (optional, small, red, seeded and finely sliced)
spring onions (thinly sliced)
2 clv
garlic (peeled and crushed)
2 t
coriander (ground)
1⁄2 t
cumin (ground)
1 t
1 T
vegetable oil
1 cn
coconut milk (14 oz can)
butternut squash (peeled and diced into small chunks)
pepper (red, deseeded and cut)
ginger (peeled and grated, 1 inch piece fresh ginger)
2 T
soy sauce
1 t
brown sugar
1 T
lemon juice
5 c
vegetable broth


  1. Prepare all ingredients.
  2. Place the chillies, spring onions, garlic, lemon juice, soy sauce, sugar, ginger and herbs in a food processor and blend until smooth. Mixture should resemble a thick paste. Set aside.
  3. Place the squash pieces in a large pan and cover with stock. Boil for approximately 25 minutes until the squash is tender.
  4. In a non-stick frying pan add the oil and then thepepper and curry paste. Sauté over low heat for approximately 2 minutes, now add the coconut milk and simmer gently for another 4 minutes. Add this mixture to the squash mixture and cook for a further 10 minutes or until sauce is reduced and creamy.


This curry is also delicious if you add cooked chickpeas. Flavorful and delicious but watch out: Coconut is high in saturated fats despite being a vegetable.