Jump to content
Home > Recipes > Butternut Squash Curry
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.

  • 0 - 30 Minutes
  • Medium
  • Serves 2




  • 1¾ cups butternut squash, 1-inch chunks
  • ¾ cup sweet potato, 1-inch chunks
  • 1 cup onion, medium dice
  • 1 clove garlic, minced
  • 1 red chile, medium, sliced
  • 2-inch piece of ginger root, peeled and grated
  • 3 Tbsp vegetable oil, divided
  • 1 Tbsp garam masala
  • ¼ tsp kosher salt
  • 3 cardamon pods
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 14oz can coconut milk
  • 2 cups baby spinach
  • 1 pouch Tilda® Ready to Heat Bombay Rice
  • ¼ cup cilantro, chopped
  • Toasted coconut shavings (optional)

How to make Butternut Squash Curry

  1. In a pot of boiling water, blanch the butternut squash and sweet potato for 5 minutes, drain and put to one side.

  2. In a small bowl, make a paste by mixing the onion, garlic, red chile, ginger, 1 tablespoon of oil, garam masala and salt.

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

  4. Add the whole spices and cook, stirring for 1 minute. Add the paste and cook, stirring, until onions begin to soften, about 3 minutes.

  5. Add the blanched vegetables and coat with the paste.

  6. Add the coconut milk and simmer for 10 minutes until the sauce has thickened.

  7. Add spinach and cilantro and stir to combine

  8. Heat Tilda® Ready to Heat Bombay Rice according to package instructions.

  9. Divide the rice among two plates and add a scoop of curry. Top with toasted coconut shavings, if using.