Coconut, Butternut Squash Curry Recipe

Name: Coconut, Butternut Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sunflower oil; 2 red onions, cut into wedges; 2 garlic cloves, crushed; 1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks; 1 tablespoon Thai red curry paste; 1 (14 ounce) can coconut milk; 3/4 pint vegetable stock; 1 stalk lemongrass; 1 lime, juice of; 8 ounces baby spinach leaves; 1 bunch fresh coriander, roughly chopped

Servings: persons

2 tablespoons sunflower oil
2 red onions, cut into wedges
2 garlic cloves, crushed
1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks
1 tablespoon Thai red curry paste
1 (14 ounce) can coconut milk
3/4 pint vegetable stock
1 stalk lemongrass
1 lime, juice of
8 ounces baby spinach leaves
1 bunch fresh coriander, roughly chopped

1
Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
2
Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
3
Add garlic and squash.
4
Cook over a medium heat for 3-4 minutes.
5
Stir occasionally.
6
Stir in the coconut milk, curry paste and stock and bring it all to the boil.
7
Add the lemon grass, reduce the heat and cover the pan.
8
Allow to simmer for 25-30 mins or until the squash is tender.
9
Remove the pan from the heat and stir in the coriander, lime juice and spinach.
10
Serve immediately, ideally with rice.

1402

kcal

Calories

142

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons sunflower oil, 2 red onions, cut into wedges, 2 garlic cloves, crushed, 1 1/2 lbs butternut squash, peeled, deseeded and cut into large chunks, and more.

Yes, Coconut, Butternut Squash Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut, Butternut Squash Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions