Thai butternut squash curry
Suitable for vegetarians
This vegetarian curry is a delicious and healthy take on the typical Indian takeaway dish. A great dinner for when the evenings are colder and you just want something comforting.
Ingredients - Serves 4 Adults
For the curry
- 1 tablespoon of vegetable oil
- 1 tablespoon of Thai red curry paste
- 1 inch piece of fresh ginger, finely chopped or grated
- 2 cloves of garlic, peeled and finely chopped or crushed
- 3 medium onions, peeled and finely chopped
- 1 red pepper, de-seeded and finely chopped
- 1 butternut squash, peeled, de-seeded and diced
- 500ml / 17½ fl oz. of water
- 400g / 14oz. tin of low-fat coconut milk
- 1 large tin of chickpeas (400g / 14oz.) drained
- 1 bunch of fresh coriander, chopped
- 1 lime, juiced
- 300g / 10½oz. of wholegrain basmati rice
- Heat the oil in a large non-stick pan.
- When hot, add the curry paste, garlic, ginger, onions and red pepper and cook for 10 minutes until the vegetables are soft.
- Next add the butternut squash and the water, bring to the boil before turning down the heat to low and simmering for 20 minutes.
- Boil the rice according to packet instructions, leaving out any salt.
- After your curry has simmered for 20 minutes, add the coconut milk and chickpeas, cooking for a further 5 to 10 minutes.
- Add the lime juice and coriander just before serving with the rice.
Mix through spinach leaves near the end to add a pop of colour to your dish
This dish is suitable for freezing. Just make sure to cool before freezing in portions.
About this Recipe
This recipe was developed by safefood nutritionists for our weight-mate app.
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of an adult's reference intake
|Typical Values||Per 100g||Per Portion (811g)|
|Fat||0.9g || 7.2g|
|(of which saturates)||0.1g || 1g|
|Carbohydrate||11.4g || 92.7g|
|(of which sugars)||2.5g || 19.9g|
|Protein||1.8g || 14.6g|
|Salt||0.1g || 0.8g|
|Fibre||1.2g || 9.7g|