Butternut Squash Curry

12 Sep

Serves two large meals or four smaller. Refrigerate or freeze any left over.


  • 1 Butternut squash
  • 400ml coconut milk (canned)
  • 2 tbsp. tomato puree
  • 2 tbsp. ground almonds
  • 2 tsps Garam masala
  • 2 tsps. Cumin
  • 2 tsps Turmeric
  • 1 chopped onion
  • 2 cloves of garlic finely chopped
  • 1 tbsp. coconut oil


Make  3 cuts in the butternut squash each side to the centre and bake in the oven at 220 degrees for around 90 minutes or until tender inside.


While the butternut squash is cooking you can begin the sauce.

Place all remaining ingredients EXCEPT THE GARLIC AND COCONUT OIL into a blender (or use a hand blender) and blend until smooth.

Place in a bowl, cover and wait for the butternut squash to cook.


Cut open the squash and slice into cubes. Cut the ends of, slice in half length ways, discard or seeds.


Add coconut oil to pan and fry the garlic lightly for two minutes.

Add the butternut squash and sauce and simmer for around 15 minutes on the lowest heat. Be careful the mixture doesn’t dry out.


Serve with brown rice or side dish of your choice.


This recipe can be used with other ingredients instead of the butternut squash. Be creative!

If there is some leftover refrigerate or freeze.




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