Butternut squash curry with flatbreads recipe
Butternut squash is fantastic in a curry. This recipe uses a korma paste pot and coconut milk to make a creamy vegan sauce. Serve with flatbreads for dipping! See our tip for making in a slow-cooker.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 393 calories / serving
Ingredients
- 1 tbsp vegetable oil
- 2 red onions, chopped
- 1 x 70g korma paste pot
- 1 tbsp garlic and ginger paste
- 1 small butternut squash, peeled, seeds removed and chopped
- 1 carrot, chopped
- 1 green pepper, chopped
- 1 vegetable stock cube, made up to 300ml
- 400ml tin light coconut milk
- 1 pack Laffa style flatbreads
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Shop ingredientsEach serving contains
- Energy
- 1645kJ 393.0kcal
- Fat
- 17g
- Saturates
- 7g
- Salt
- 2.4g
- Sugars
- 17g
of the Reference intake
Carbohydrate 48.0gProtein 8.3gFibre 4.8g
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- Heat the oil in a large saucepan over medium-high heat. Cook the onions for 4-6 mins until beginning to brown. Add the korma paste and garlic & ginger paste and fry for 1 min.
- Add the butternut squash, carrot and green pepper and season with salt and black pepper. Pour over the vegetable stock and bring to a simmer. Cook for 18-20 mins, stirring regularly, until the liquid has reduced by half and squash is tender.
- Reduce the heat to low and add the coconut. If the pan is too hot or the sauce boils the coconut milk will split. Heat through on low for 2mins.
- Heat the flatbreads and cut into pieces. Ladle the curry into bowls and serve with the warm bread.
- Tip: This can be made in the slow-cooker if you’d prefer. Follow up until step 2 then tip all of the ingredients apart from the coconut milk and flatbreads into the slow cooker. Cook on ‘low’ for 6-8hrs, adding the coconut milk after 6hrs.
- See more Curry recipes
