Butternut Squash and Coconut Curry


Serves 2

  • about 300 g butternut squash, cut into equal 1” thick crescents
  • 2 Tbsp coconut oil
  • 1 tsp black mustard seeds
  • 1 small red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 4 tsp finely grated ginger
  • ½-1 hot red chilli, sliced
  • 1 Tbsp ground cumin
  • 1½ Tbsp ground coriander
  • 1 Tbsp turmeric
  • 1 tsp cinnamon
  • Half a bunch of fresh coriander chopped
  • 1 tin chopped tomatoes
  • 1 tin full-fat coconut milk
  • salt and pepper to taste

To serve

  • leaves of a half of bunch of fresh coriander
  • lemon or lime wedges, to serve
  • handful of cashews, lightly toasted
  • rice or naan bread
  • yoghurt


  • Heat up oil, add the mustard seeds and wait until they start popping.
  • Add chopped onion, and cook gently, stirring from time to time until almost soft.
  • Add garlic, ginger, chillies and chopped coriander stalks. Cook for 2 minutes stirring frequently so that ginger does not stick to the pan.
  • Now add the cumin, coriander powder, turmeric and cinnamon and season with salt and pepper. Reduce the heat to low and coat everything in the pot in spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.
  • Add chopped tomatoes and ¼ cup / 60 ml of water. Cook for 2 minutes until tomatoes become mushy.
  • Add coconut milk and the butternut squash. Let everything come to a gentle boil, simmer covered until the squash is tender (about 10 minutes).
  • Taste and adjust seasoning if needed.
  • Serve with chopped fresh coriander leaves and chopped cashews on top and basmati rice or a naan bread. Or add a Tbsp of cooked red – kidney beans each instead of rice.
  • Offer plain yoghurt at the table.

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