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

Nutrition per serving

  • kcal 243
  • fat 17g
  • saturates 15g
  • carbs 15g
  • sugars 8g
  • fibre 5g
  • protein 4g
  • salt 0.1g


  • 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


  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.

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