Easy Butternut Squash Curry

This is, as the name suggests, an easy butternut squash curry that you can knock up any night of the week, even when you’re feeling tired after work. All the ingredients are available in any large supermarket so, unless you’re not keen on spicy food, there’s nothing to stop you tucking straight into this one.

Prep time: 15 minutes. Cooking time: about 30 minutes.

Serves 3-4

Gluten Free


1 ½ tbsp coconut oil

2-3 whole dried chillies

1 tbsp cumin seeds

1 tbsp coriander seeds

½ butternut squash, peeled, deseeded and cut into small dices.

1 medium onion, peeled and diced

1 red pepper, deseeded and diced

6-8 button mushrooms, sliced

3 cloves garlic, chopped

2 tsp ginger paste

1 heaped tbsp paprika

1 heaped tbsp ground coriander

2-3 heaped tbsp hot madras curry powder (or similar blend)

1 heaped tsp ground turmeric

2 heaped tsp garam masala

1 tsp salt

1 can coconut milk

200ml vegan cream


Heat the oil in a large pan or wok and gently cook the dried chilli, cumin and coriander seeds for about 60 seconds, being careful not to burn them. Add the butternut squash and cook for a minute or two, then put a lid on the pan and gently steam for about 15-20 minutes, until soft.

Order my latest cookbook Vegging Out from Amazon

Over 150 amazing vegan recipes in one book

Vegging Out Vegan cookbook

When they are ready, remove the lid and add the onion and peppers. Cook without the lid for another 5 minutes, stirring often. Now add the mushrooms and cook for another 4-5 minutes. Stir in the garlic and ginger and give it another two minutes, then add all of the spices and the salt. Allow the spices to cook through for a minute or two before pouring in the coconut milk. Simmer gently for 15 minutes, until you get a thick curry sauce. Now pour in the vegan cream and gently simmer for another 5 minutes or so.

Serve with rice.


Vegan mince quesadillas

Sweet Potato and Vegan Mince Quesadillas

These Sweet Potato and Vegan Mince Quesadillas are fast becoming a favourite in my household. They are very much like having a fried, flat taco. If you serve them straight out of the pan, the bread will also have a satisfying crunch as you bite down or cut into it. Sweet, spicy and dripping with

read more Sweet Potato and Vegan Mince Quesadillas

vegan rock cakes

Vegan Rock Cakes with Glace Cherries and Apricots

I don’t remember the last time I ate a rock cake. I do remember having them as a child, more than likely store bought as I can’t recall anybody making them for me. As a kid who grew up on Welsh cakes I always thought these were sort of similar. I liked the fact that

read more Vegan Rock Cakes with Glace Cherries and Apricots

vegan rhubarb cheesecake

Vegan Rhubarb Cheesecake

Rhubarb season isn’t too long, so it’s a good idea to make the most of it while you can. I developed this vegan rhubarb cheesecake with that in mind. The great thing about this recipe is that, once the season is over, you can use the same cheesecake recipe in combination with any other fruit

read more Vegan Rhubarb Cheesecake

rhubarb and rose posset

Rhubarb and Rose Posset

When rhubarb season comes around, it’s often difficult to know what to do with it that isn’t crumble. Those who grow their own can often find themselves with a glut that needs using up, but can only stomach so much crumble-topped stewed rhubarb before they are sick of the sight of it. Happily, with just

read more Rhubarb and Rose Posset

Squash in coconut milk

Squash in Coconut Milk with Plantain

You can make this vegan squash in coconut milk with plantain using either squash or pumpkin, whichever is in season at the time. In the UK, we tend to be able to get butternut squash all year round in the supermarkets, but other squashes can become a little more elusive until they’re in season. I

read more Squash in Coconut Milk with Plantain

Please follow and like us:
Tweet 20

2 thoughts on “Easy Butternut Squash Curry

Leave a Reply