Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Green masala butternut squash curry

An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 243
  • Carbohydrates 15
  • Saturated Fat 15
  • Sugar 8
  • Protein 4
  • Fat 17
  • Fibre 5
  • Salt 0.1

Nutrition per serving

  • Calories 243
  • Carbohydrates 15
  • Saturated Fat 15
  • Sugar 8
  • Protein 4
  • Fat 17
  • Fibre 5
  • Salt 0.1

Ingredients

  • 40g coriander
  • 20g mint, stems removed
  • 2 green chillies, sliced
  • 4 garlic cloves
  • 2cm ginger, peeled
  • 400ml can coconut milk
  • 1 tsp garam masala
  • 1 tsp ground turmeric
  • 500g butternut squash, peeled and cut into even-sized pieces
  • 150g green beans, ends trimmed
  • cooked basmati rice
  • extra coriander, to serve
  • mango chutney, to serve

Method

  1. Put the herbs, chillies, garlic, ginger and coconut milk in a blender and blend until completely smooth and bright green. (You can use a food processor, but a blender will make a smoother purée because it has four blades rather than two.)

  2. Pour the mixture into a medium saucepan and add the spices and 1 tsp salt. Bring to a simmer, add the squash and cook until soft – about 25 mins. Meanwhile, blanch the beans in boiling water, then drain and rinse in cold water – this keeps them perfectly cooked. Add them to the curry just before serving to warm them through. Serve with warm rice, extra coriander and chutney.

Suggested recipes from this collection...