Butternut Squash and Potato Curry Recipe
Ingredients
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- Oil
- Onion
- Potatoes, small scrubbed and halfed (sweet potatoes work well here as well, but I generally like to do half-and-half here as the sweet potatoes lose consistency)
- Butternut squash, peeled and cubed
- 400 ml coconut milk (low fat if you like)
- Chillies (to taste)
- Madras curry powder or any curry paste
Step by Step Instructions
- Fry the onion first, then add the curry powder/paste and the chillies and fry for another 2–3 minutes. If you are using curry powder, ensure that it does not burn by adding some water (or milk if you like).
- Add the potatoes and the butternut squash with the coconut milk and leave to simmer for half an hour.
- Season to taste with salt and pepper.
Notes
If you do not have coconut milk you can use stock with single cream to taste.
In my opinion the coconut milk does add to the flavour and the low fat variety has as much flavour as the high fat one.
About the recipe
An unusual meal with a bit of a kick – suitable for vegetarians and vegans as well.
Categorised Under
| Type of Dish | Main Course |
|---|---|
| Main Ingredient | Vegetables |
| Onion | |
| Potato | |
| Squash | |
| Season | Autumn |
| Special Diets | Vegetarian |
| Experience | Easy / Student |
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Reviews of this Recipe
Average Rating (from 6 reviews):
User Reviews
allie
Hey I use 50/50 spuds and squash
allie
Not into veggie stuff, but made this for a friend ...it's ridiculously easy and really nice - needs to be low fat coconut milk if you don't want it to be bit sickly. . made several times-freezes well mmmm (very filling) Allis. x
kristin rawlinson
Delish!
lisa
sounds fab, but how many potatoes, do you mean just one xx
Reg D
Sounds delicious! Will give it a go!!! Thanks
Kristin Rawlinson
And yet another one my husband and I truely enjoyed!
