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Butternut Squash And Potato Curry

A vegan curry recipe fit for a king

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Butternut Squash And Potato Curry

Serves: 4 People

Preparation Time: 15 minutes to prep, 60 – 75 minutes to cook.


  • 1 large butternut squash
  • 2 large potatoes
  • 2 white onions
  • 8 cloves of garlic
  • 2 chillies
  • 8 chestnut mushrooms
  • 1 red pepper
  • 4 large tomatoes – skinned
  • 6 cardamom seeds – remove outer skin
  • 1 heaped tsp. fennel seeds.
  • 2 tsp ground coriander
  • 1 heaped tsp paprika
  • Half tsp. turmeric
  • 1 tsp cumin seeds
  • 1 inch of fresh ginger.
  • Half tsp of cinnamon or half a cinnamon stick
  • Half a pint of vegetable stock (maybe more if required)
  • 1 tbsp. amount of olive oil
  • Brown rice
  • Optional – chapattis
  • Fat free Greek yoghurt


  1. Heat oven to Gas mark 6 (200 degrees C or 400 degrees F).
  2. Chop the butternut squash into small cubes – keeping the skin ON!
  3. Put in the hot oven with a little sprinkling of oil. Roast until just a little soft – about half an hour.
  4. Part boil diced potatoes in water – until just soft.
  5. Cut a cross into the tomatoes and plunge into boiling water. After 5 minutes take out and remove the skins.
  6. Finely chop the onions.
  7. Peel and chop the ginger.
  8. Put the onions, garlic and ginger in a blender with a small amount of water. Blitz until you form a smooth paste.
  9. Put the oil into a heavy pan and heat. Add the fennel and cumin seeds until they crackle. Add the garlic paste and cook for a few minutes.
  10. Add chopped chilies and other spices. Cook for a few minutes.
  11. Add potatoes, roasted squash, chopped tomatoes and chopped mushrooms.
  12. Now add stock.
  13. Simmer until all the vegetables are cooked. Check for seasoning.
  14. Serve with brown rice and fat free Greek yoghurt.
  15. Optional – chapattis.
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