butternut squash curry

Butternut squash Curry

Welcome to week 2 of our cooking for occasions course.
Do you have a family gathering coming up like communion or confirmation?
Have you decided to have a simple get together at home?
Hold on hiring the cater just yet and save hundreds by cooking with us.
Week Two: we are looking after any vegan or vegetarian guests with our Butternut squash curry, it’s always a huge crowd-pleaser even with the carnivores.
Note: To serve 12 guests x the veg by 2 leave the spice as it is
To serve 24 Guests x The veg by 4 x the liquid and spice x2

Jolene and Lils x

butternut squash curry

Butternut squash Curry

Butternut squash curry, it's always a huge crowd-pleaser!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Curry, Indian
Servings 6 people


  • 1 Large deep saucepan with lid


  • 2 cloves of garlic
  • 1 small red onion
  • 1 tbsp tomato puree
  • 1 butternut squash
  • ½ green pepper
  • 6 sliced mushrooms
  • 1 handful of spinach
  • 300 mls veg stock
  • 200 mls coconut milk
  • 2 tbsp curry powder
  • 1 tbsp coriander ground
  • 1 tbsp cumin ground
  • 1 tbsp onion powder ground
  • 1 tbsp mixed spices ground
  • 1 pinch of chili powder optional


  • Crush your garlic, dice the onion and butternut squash and slice the green pepper and the mushrooms.
  • Put your saucepan over medium heat with a little oil and soften the onion and garlic in the pan.
  • Squeeze in your tomato puree and stir. Sprinkle in the curry powder along with the other spices.
  • Add in the diced butternut squash and green pepper and season with a little salt and pepper.
  • Add in your sliced mushrooms then pour in the stock and the coconut milk.
  • Stir thoroughly then put a lid on the pan and simmer for 25 minutes.
  • Finally, add in a handful of spinach and let it wilt down.
  • Serve with fluffy rice and a scattering of fresh coriander.
  • Tip: This curry can be blended to hide the veggies from any veg-phobic smallies!


Tried this recipe?Let us know how it was!

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