This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk.

Scrummy on its own or with plain rice.

Ingredients

Serves 4

1 butternut squash
1 medium onion, peeled & roughly chopped
500g of other in-season vegetables, such as runner beans, brocolli, cauliflower, potatoes, carrots, late-season courgettes
1 tin coconut milk (or 1/2 block of creamed coconut, dissolved in 300ml warm water)
1 inch piece of fresh root ginger, peeled & roughly chopped
2 cloves garlic, peeled
1 inch piece of fresh lemongrass (optional)
1 fresh chilli (or dried equivalent)
1/2 teaspoon ground tumeric
1/4 teaspoon salt
juice of 1 lime (optional)
30 ml oil (e.g. olive oil, sunflower, sesame oil)

Method

To make the curry paste: put the onion, garlic, ginger, lemongrass (if using, chilli, tumeric, salt, lime juice (if using) and olive oil in a blender and puree until a smooth paste.
Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half and use a spoon to remove the seeds. Chop into 1/2 inch cubes.
Prepare the other vegetables by washing and chopping into quick-to-cook chunks.
Put the paste into a large pan or wok and fry gently, stirring, for 2 minutes.
Add the vegetables and stir, to coat them with the paste.
Add the coconut milk and mix well.
Cook gently, uncovered for 10-15 minutes, until the vegetables are tender and the sauce has thickened. Stir occasionally, to prevent burning and uneven cooking. Add more water if the sauce gets too dry, before the vegetables are cooked.

This curry is delicious on its own, or you can serve it with rice.

Time From Cupboard-To-Table

30-40 minutes

Notes & Variations

Make sure you have removed all the pips before cooking, or these can make the squash taste bitter.

The lime juice and lemongrass give this a more authentic flavour, but we often don't have either in stock, and it still tastes great without them.

For a sweeter version, add a handful of raisins, as we did in the test.

For a meaty variant, try adding chopped chicken breast before the vegetables. Or you could use roughly chopped fish fillets.

Ratings & Reviews

Rating	Comments
10/10	Awesome, this dish is delicious and I recommend it to anybody to make for one or when entertaining people.
7/10	NICE EASY RECIPE TO FOLLOW, FOR MY TASTE NEEDED TO BE A BIT SWEETER, ADDED 1-2 TBSP FISH SAUCE, LEVEL TBSP MUSCAVADO SUGAR, LIME PEEL GRATED PLUS HALF TBSP LIME JUICE.
9/10	The skin of the butternut squash can also be quite bitter so make sure to peel it off properly. great with added sweet potatoes..

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Find more recipes

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