Butternut Squash Coconut Curry

I’ve got into a little trend of creating recipe containing 5 types of vegetables.

This curry is another example, it’s super thick and creamy without being heavy (and it’s completely plant based – so no cream!).

5 veg: Tomatoes, squash, baby corn, peppers, sugar snap peas.


Here’s what to do

Finely dice and gently heat 3-4 cloves of garlic and 1 red onion in 1 tbsp of coconut oil, with 1/2 tsp cumin seeds, and 1/2 tsp coriander seed.

When soft, add 1 tbsp curry paste of your choice (I used balti paste), 1 tin of tomatoes and 500ml stock.

De-seed 1/2 a butternut squash, and dice in to even sized chunks (leave the skin on – cos fibre). Add to the pot and simmer for 15-20 minutes with the lid on until the squash is soft.

Using a slotted spoon, remove around half the squash chunks and set aside.

With the remaining curry, using a powerful blender (I use a NutriBullet), blend until smooth. This is what makes the sauce so smooth and creamy.

Add 1 tin of coconut milk, and blend again.

Return the sauce to the pan, and add your veggies – I used 1 sliced red pepper, 1 sliced yellow, sliced baby corn, sugar snap peas, halved fresh tomatoes and the reserved squash chunks.

Tip: if you’re cooking for kids/fussy eaters and want to get more veg in them, add the vegetables before blending, and hide them in the sauce. 🙂


At this point you can add your protein, chickpeas, lentil, tofu, fish, whatever you like. My favourite is chicken thighs.

When the vegetables are soft and protein is cooked through, season to taste and finish with chopped coriander.

Serve with whatever you like – brown rice, naan bread, or just out the bowl with a spoon. 🙂




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