Butternut Squash Curry

butternut squash curry

butternut squash curry

Who doesn’t love a curry?! This Coeliac friendly (gluten free), low FODMAP, vegan curry is the perfect batch cooking recipe for the weekend as it freezes really well and is perfect both as a side dish and a main course! I love simply eating it on its own or with a side of brown, tofu or chicken. I haven’t eaten butternut squash in ages so when I bought one the first thing I wanted to make with it was a big pot of curry as it always makes such an amazing addition to the dish!

Serves 4-6


1 tbsp Indigo Herbs turmeric powder

1 tbsp dried curry leaves (broken up)

2 tsp mustard seeds

2 tsp ground cumin

2 tsp ground coriander

2 tbsp garlic infused olive oil

1 tbsp fresh grated ginger

1 red or green chilli

3 tbsp fresh chives, chopped

1 butternut squash (approx 900g)

1 red pepper

1 large courgette

1 large carrot

400g tinned coconut milk

400g tinned chopped tomatoes

400g tinned chickpeas (drained and rinsed)

2 tbsp tamari

1.5 tbsp cider vinegar

3 tbsp fresh coriander, chopped


  • Heat a large pan over a low heat
  • Add all the dried spices to the pan and dry fry for 30 seconds until they start to become fragrant
  • Turn the heat up to medium then mix in the garlic oil, grated ginger, chives and the chilli (finely chopped) while frying for a further 2 minutes
  • Peel and deseed the squash then cut it into 1 inch chunks
  • Add the squash to the pan and stir fry for 5 minutes (add a splash of water if the pan dries out)
  • Cut the pepper into 1 inch chunks, and the courgette and carrot into half moons before adding them to the pan along with the coconut milk and tinned tomatoes
  • Cover the pan, bring it to the boil then reduce to a simmer for 10 minutes
  • Remove the lid, add the chickpeas, then leave the pan simmering for another 20 minutes until the squash has softened and the sauce has reduced (stir occasionally to prevent sticking)
  • Remove the pan from the heat before stirring in the tamari, vinegar and fresh coriander
  • Serve on its own with some more fresh coriander sprinkled over or with a side of brown rice!

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