Roasted butternut, turmeric & coconut curry

Make a warming vegetarian dinner bursting with flavour and nutritious ingredients. This easy butternut squash curry is the perfect quick dinner for two

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 593
  • fat 35g
  • saturates 19g
  • carbs 50g
  • sugars 22g
  • fibre 12g
  • protein 13g
  • salt 0.8g

Ingredients

  • 2 tbsp olive oil
  • 2 tsp medium curry powder
  • 350g butternut squash, finely chopped
  • 400g can coconut milk
  • 400g can chickpeas, drained and rinsed
  • 1 tbsp honey
  • 90g turmeric & ginger root paste or ginger and garlic paste mixed with 1 tsp turmeric
  • 1 lime, cut into wedges
  • coriander, chopped
  • naan bread, to serve (optional)
MPU 2

Method

  1. Heat the oven to 220C/200C/gas 7. Whisk the oil and curry powder together in a large bowl. Add the butternut squash and toss to coat in the oil. Spread out the squash on a baking tray, then roast in the middle of the oven for 20-25 mins until tender.

  2. Meanwhile, put the coconut milk, chickpeas, honey and the turmeric & root ginger paste in a saucepan. Bring to the boil, then lower to a medium heat and cook until reduced to the consistency of single cream. 

  3. Divide the curry between two bowls, scatter over the roasted butternut squash and finish with a squeeze of lime juice and some coriander. Serve with naan bread, if you like.

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