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–+ servings
Butternut Squash Curry served in a large white pot.
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4.79 from 19 votes

Butternut Squash Curry

This easy Butternut Squash Curry is simple to make and uses just one pot with only 10 minutes of prep!
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Lunch
Cuisine: British, Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Ingredients

  • 2 tbsp olive oil
  • 2 large garlic cloves crushed
  • 150 g cashews (optional)
  • 100 g apricots chopped in halves (optional)
  • 1/2 thumb size piece of fresh ginger finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 pinch red pepper flakes
  • 400 g tinned tomatoes
  • 400 ml can of full-fat coconut milk
  • 500 g butternut squash chopped into small cubes
Metric - US Customary

Instructions

  • Pre-heat the oven to 200C (390F). Firstly, crush the garlic, chop the apricots in halves, dice the ginger, peel and chop the butternut squash into 1.5cm cubes.
  • Now to a large pot over a medium heat add the olive oil, garlic, apricots, cashews, tomato puree, all the spices and a pinch of salt and pepper and fry together for a couple minutes.
  • Now add the tinned tomatoes, coconut milk and butternut squash. Bring to a boil and then place straight into the oven for 40 minutes (or simmer on the hob with the lid on for 40 minutes until the sauce thickens).

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for up to 2 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the curry sauce.
To Freeze: Store it in an airtight container for up to three months. Defrost in the fridge and then reheat in a pot or pan over low heat or in the microwave. Add some water to loosen the sauce if needed.
Tip 1: I like to use dried apricots, but if you have fresh apricots, they would be delicious as well!
Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or more chilli flakes to taste.
Tip 3: You can add beef, pork, chicken or prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition

Calories: 265kcal | Carbohydrates: 23g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Fiber: 4g | Sugar: 7g