Home Recipes Butternut Squash Curry

Butternut Squash Curry

From Tilda Kitchen

  • 31 - 60 Minutes
  • Medium

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



2 Portions Tilda Pure Basmati
1¾ cups butternut squash, cut into chunks
¾ cup sweet potato, cut into chunks
1 onion, roughly chopped
1 garlic clove
1 medium red chili, roughly chopped
2-inch piece of ginger root, peeled and grated
1 tbs vegetable oil
1 heaped tbs garam masala
2 onions, sliced
2 tbs vegetable oil
3 cardamon pods
½ tsp cumin seeds
½ tsp mustard seeds
14oz can coconut milk
Large handful spinach
Large handful cilantro leaves, chopped
Toasted coconut shavings to serve (optional)

  1. Take your rice and cook until tender. While the rice is cooking, 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 chili, 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 cilantro at the end of cooking.
  8. Add the cooked rice and serve with the curry topped with toasted coconut shavings.