Creamy butternut squash curry

This is an incredibly mild but tasty curry packed with a variety of veg but centred around the butternut squash. I’ve added some turkey to it to please the husband who tends to moan if I feed him something without meat in it- but really this is a vegetarian dish and the meat doesn’t add much in my opinion!!

If you’re looking for a hot and spicy dish this isn’t it- think of this as more along the lines of a butter chicken/ passanda type heat. Very child friendly!


One small butternut squash

One red onion

One red pepper

Olive oil

One white onion

3 cloves of garlic

6-8 mushrooms

1 tablespoon of Ghee or butter

1/2 tin of chickpeas

(Optional- turkey/ chicken/ king prawns)

1tsp garam masala

1tsp ground coriander

1tsp ground ginger

1tsp mild chilli powder

1tsp ground cumin

1tsp turmeric

1tsp asafoetida (not essential but adds a little something extra!)

1 tin of chopped tomatoes

1/2 pint of vegetable or chicken stock (I used my homemade chicken stock)

Salt & pepper

4-5 handfuls of baby spinach

4-5 tablespoons of double cream

Peel and dice the butternut squash, peel and slice the red onion, cut the red pepper into chucks

Put into an oven tray and drizzle a little olive oil over the top. Pop into a preheated oven at 180 degrees for around 30mins

Meanwhile- finely chop the onion, peel the garlic and slice the onions

If you’re adding meat- cut into chunks. I’m using turkey today for a healthy change!

In a large pan melt the ghee/ butter

Add the onion and cook on a medium heat for 5mins

Add a teaspoon of each of the spices- chilli, cumin, coriander, ginger, asafoetida, turmeric, garam masala. If you want a stronger curry you can double the chilli, garam masala and cumin or add a tablespoon of curry powder.

Stir through to cover the onions

Crush the garlic into the pan and cook for another 3mins

If you’re adding turkey or chicken turn the heat up to high and add this now. Cook for 8-10mins until almost cooked through.

Add the chickpeas

And the mushrooms and fry off for 3-4mins

Add the tinned tomatoes

Around 1/2 pint of stock and a little salt & pepper

Bring to the boil then reduce to a simmer for 10mins

Add the butternut squash, pepper and red onion and mix through. Continue to simmer for another 10mins

Add the spinach and stir through to wilt it

Finally add the cream and if you have some fresh coriander that would be great to add here too!

Heat through for 2mins and it’s ready to serve! Or- let it rest for a few hours (or even a few days in the fridge) before reheating when you’re ready to eat. Curries tend to develop their flavour this way!


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