Butternut Squash Curry

This is a simple recipe for making a healthy curry from scratch, don’t be put off by the long ingredient list, it is mainly herbs and spices. Butternut squash is in season over Autumn, but you can easily substitute it for other British vegetables at different times of the year. You could also think about adding pulses and beans to give you a bit of protein with this vegetarian meal. You can also blend the curry at the end to make a spicy soup, it would be great for lunches in the cold weather.


40g coriander

20g mint

2 green chillies, sliced

4 garlic cloves

2 cm ginger, peeled

400ml can coconut milk

1tsp gram masala

1tsp ground turmeric

500g butternut squash, peeled and diced

150g green beans

Cooked basmati rice



  1. Put the herbs, chillies, garlic, ginger and coconut milk into a blender
  2. Blend until completely smooth and green
  3. Pour the blended mixture into a pan and add the spices
  4. Bring to the simmer and then add the butternut squash
  5. Cook until soft, which will take around 25 minutes
  6. Meanwhile, cook the beans in boiling water
  7. Once the butternut squash is cooked, stir the beans into the curry
  8. Season to taste and serve with the basmati rice


You can find the original BBC Good Food recipe here