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Butternut Squash and Coconut Milk Curry

Quiche 'n' Tell
A creamy butternut squash curry with fragrant whole spices
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4


  • 500 g butternut squash peeled and cubed
  • 1 medium onion thinly sliced
  • 2 cloves of garlic thinly sliced
  • 2 green chillies slit halfway
  • 11/2 inch piece of cinnamon broken into three
  • 3 green cardamoms
  • 4 cloves
  • 300 ml tin of coconut milk
  • 11/2 tbsps sunflower or any neutral oil
  • salt
  • 1/2 tsp turmeric powder
  • 1 tsp chilli powder
  • 3/4 cup water


  • Heat oil in a pan on medium and throw in the whole spices. Stir for half a minute and add the onions and sauté till lightly transparent. Now add the garlic and sauté for a further minute.
  • Put in the turmeric, cook for 20 seconds more before tossing in the squash and whole green chillies. Stir fry for a couple of minutes, add the water, bring to the boil, lower the heat, cover and cook till the squash is tender but not squishy.
  • Now season with salt and chilli powder keeping the heat low. Finally pour in the coconut milk and simmer for a further 2 minutes. Serve with hot rice or rotis.