Sunday 23 July 2017

Simple butternut squash curry...

Two words always guaranteed to put a smile on my face are ‘curry night’ and that is exactly what I was in the mood for earlier this week. I did not want to go to a restaurant and I also did not want to succumb to the idea of ordering a take away (tempting though that seemed!)
So, what is a girl to do when in the mood for a speedy and healthy curry, but to rustle one up herself? This recipe was quickly thrown together and it turned out to be very tasty and satisfying, so I thought that I would share. 

Couple of tablespoons olive oil 
One tin of reduced fat coconut milk
One red onion, diced
One butternut squash, peeled and diced 
One tin of chopped tomatoes 
One jar of Pataks tikka masala spice paste 
Couple of tablespoons tomato purΓ©e to thicken, if desired 
Red chillies, de-seeded and cut (to serve)

Firstly, dice the red onion and on a separate chopping board peel and dice the butternut squash (I like to dice the butternut squash in to quite generous chunks) then heat the olive oil in a large non-stick pan over a medium heat. Fry the onion until softened then add the butternut squash to the pan and fry until it is lightly browned. Next, add half a jar of the spice paste to the pan and stir well, coating all of the onion and butternut squash. Fry the spice coated vegetables for a few minutes and then add 20ml water, the tin of coconut milk and the chopped tomatoes, stirring well. Turn up the heat, so that the curry is bubbling and then stir, then turn down the heat to simmer. Cover the pan and allow the curry to simmer for about twenty minutes, stirring occasionally. Make sure the butternut squash chunks have softened before serving. Top with slices of de-seeded red chilli if desired (adds a fiery kick so I recommend this only if you like spicy food!) and serve with boiled basmati rice, vegetable samosas and mango chutney or your preferred curry accompaniments!

There you have it an easy, breezy curry which is perfect for a simple supper on any night of the week. If you prefer a milder curry, swap the tikka masala spice paste for a korma version. This was so full of flavour and best of all fairly healthy too. You could also try adding garden peas, sweet potatoes or carrots - a wide variety of vegetables would work well for this curry. 

Do you like curry and will you be giving this recipe a try? As always I cannot wait to hear your thoughts and thank you so much for reading this post.

Until next time,




  1. yum!! the end result looks sooo tasty!

  2. Great recipe! I'm going to try it!

  3. Looks so yummy and easy to make. I love cooking these dishes in the fall time!

  4. wow! this looks super yummy! thanks for sharing!

  5. It looks so yummy. Wanna it now xD
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  6. Da gusto leerte!!! Me encanta el post ✨✨✨Disfruta mucho del dia preciosa 😜😜
    Un beso enorme cariΓ±oπŸ˜πŸ˜πŸ˜πŸ’™πŸ’™πŸ’™

    saludos 🌻🌻🌻🌻🌻🍁🍁🍁🍁🍁

  7. Oh I love curry. This looks amazing!

    Amy Ann
    Straight A Style

  8. This look so good! Thanks for sharing the recipe!
    Adi xx

  9. I love curry and butternut squash but would never think to put them together in a recipe! This looks so delicious and easy to make. I will try this soon! xoxo, Christine

  10. It sounds so delicious !
    I love the curry and butternut.

  11. This recipe looks super easy and delicious! You're so creative!


  12. Looks so yummy ! I need to try that plus there's no meat in it yay ! :)

    The Little Fashionette