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Butternut squash coconut curry

This is a mild and delicious curry. Serve with a side of fluffy rice!


1 chili pepper (small, red, seeded and finely sliced)
4 scallion (thinly sliced)
2 clv garlic (peeled and crushed)
2 t coriander (ground)
1⁄2 t cumin (ground)
1 t paprika
1 cn coconut milk (14 oz can)
1 pepper (red, deseeded and cut)
1 ginger (eled and grated, 1 inch piece fresh ginger)
1 butternut squash (peeled and diced into small chunks)
5 c broth (vegetable broth)


Prepare all ingredients.

Place the chillies, spring onions, garlic, lemon juice, soy sauce, sugar, ginger and herbs in a food processor and blend until smooth. Mixture should resemble a thick paste. This is your curry paste. Set aside.

Place the squash pieces in a large pan and cover with stock. Boil for approximately 25 minutes until the squash is tender.

In a non-stick frying pan add the oil and then the curry paste. Sauté over low heat for approximately 2 minutes, now add the coconut milk and simmer gently for another 4 minutes. Add this mixture to the squash mixture and cook for a further 10 minutes or until sauce is reduced and creamy.

Total time
1 hour, 5 minutes
Cooking time
Preparation time
4 servings


This curry is also delicious if you add some cooked chickpeas or other beans.

Flavorful and delicious but watch out: Coconut is high in saturated fats despite being a vegetable.


Asian & American fusion cooking

moderate, simmer
vegetables, vegetarian, dinner
American food recipes
Food in U.S.A.