Butternut squash coconut curry

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


1 chilli (optional, small, red, seeded and finely sliced)
4 green onion (thinly sliced)
2 clv garlic (peeled and crushed)
2 t coriander (ground coriander)
1⁄2 t cumin (ground cumin)
1 t paprika (sweet paprika)
1 T cooking oil (vegetable oil)
1 cn coconut (coconut milk, 14 oz can)
1 butternut squash (peeled and diced into small chunks)
1 pepper (red sweet pepper, cut)
1 T ginger (peeled and grated fres ginger)
2 T soy (optional, soy sauce)
1 t sugar (brown sugar)
1 T juice (lemon or lime juice)
5 c broth (vegetable broth)


Prepare all ingredients.

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.

Place the squash pieces in a large pan and cover with stock. Boil for approximately 25 minutes until the squash is tender.

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.

Total time
1 hour
Cooking time
Preparation time
4 servings


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.