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Butternut Squash Curry

Butternut Squash Curry

A fragrant curry combining freshly made curry paste, whole spices and the sweet taste of Butternut squash and Sweet Potatoes.

  • 31 - 60 Minutes
  • Medium




  • 2 packs of Tilda Steamed Basmati
  • 400g of Butternut Squash, cut into chunks
  • 200g of Sweet Potatoes, cut into chunks
  • 1 onion, roughly chopped
  • 1 garlic clove
  • 1 medium red chili, roughly chopped
  • 5cm piece of ginger root, peeled and grated
  • 1 tbsp of vegetable oil
  • 1 heaped tbsp of garam masala
  • 2 onions, sliced
  • 2 tbsp of vegetable oil
  • 3 cardamon pods
  • ½ tsp of cumin seeds
  • ½ tsp of mustard seeds
  • 400g of coconut milk
  • Large handful of spinach
  • Large handful of coriander leaves, chopped
  • Toasted coconut shavings to serve (optional)


  1. Blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side

  2. Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tablespoon of oil and the garam masala

  3. Heat the remaining oil in a large pan with a lid

  4. Cook the whole spices for 1 minute, then add the paste for a further 1-2 minutes

  5. Add the blanched vegetables and coat with the paste

  6. Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened

  7. Stir through the spinach and coriander at the end of cooking

  8. Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings