Butternut squash curry

This tasty dish is perfect for lunch or a light dinner. Add a salad, quinoa or wholemeal rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 314
% Daily Value *
Total Fat 12g19%
Saturated Fat 9g45%
Total Carbohydrate 37g13%
Sugars 16g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time1 hr 20 mins
Yields4 Servings


1 Butternut squash, peeled, deseeded and chopped
1 can Chick peas
1 tsp Chilli flakes
1 tsp Chilli powder
1 can Chopped tomatoes
½ tsp Cinnamon
1 can Coconut milk
1 tbsp Coconut oil
½ tsp Cumin
1 bunch Fresh Corriander
½ tsp Ground coriander
1 Lime
½ tbsp Minced ginger
1 Red chilli, deseeded and chopped
1 Red onion
1 tsp Turmeric
1 cup Yogurt



Melt the coconut oil in a pan, then add the onion and soften. Add the garlic, chilli, ginger and spices, along with some salt and pepper, then stir and fry for a further few minutes.


Tip in the chopped tomatoes, coconut milk, butternut squash and chickpeas, then stir and adjust the heat to a simmer.


Finely chop a small handful of coriander stems, then stir in. Cover with a lid and cook for around an hour, stirring and adding more.


Once ready to serve, Just before stir through fresh lime juice and natural yogurt. Serve sprinkled with coriander leaves.