Butternut Squash Curry

Those who know me know I love Curry. Butternut squash curry is an easy dish I made this week for my family, with 3 kind of vegetables: butternut squash, spinach and zucchinis. I made a less spicy version for my kids and they loved it. I have used brown rice in this recipe as it is richer in vitamins and fibres than white rice.


Serving 4 

Butternut squash, peeled, deseeded and chopped into 5cm pieces (1) – onion, finely chopped (1) – zucchinis, sliced lengthways, then quartered (4) – Thai red curry paste (2 to 3 tsp, depending on how chili you like it) – fresh ginger, grated (3 cm) – coconut milk (400 ml) – baby spinach leaves (300g) – coriander leaves, finely chopped (1 cup) – 2 tablespoons olive oil (2 Tbsp) – brown rice (2 cups).

1. Preheat the oven to 200°C/400°F/Gas Mark 6.

2. Place the butternut squash in a roasting tin, drizzle with a tablespoon of oil and toss to coat, then roast in the oven for 30 minutes.

3. Cook the brown rice (in 4 cups of water)

4. Heat the remaining olive oil in a large saucepan over a high heat and cook the onion for 2 minutes until translucent. Add the courgettes and cook for a further 3 minutes, then lower the heat to medium, add the butternut squash, stir together and cook for a few more minutes.

5. Add the curry paste and ginger and stir to coat, then add the coconut milk and cook, covered for 5 minutes.

6. Add the spinach, stir and cook for a further few minutes, then garnish with a scattering of coriander and serve immediately with the brown rice.

Source: http://www.iquitsugar.com


  1. You can of course add some proteins to this dish ( Tofu, chicken, red meat,…). Cook it together with the zucchinis (see step 4)
  2. you can replace brown rice with white rice (but brown rice is better for your health) or with asian-type noodle (rice, soba or udon noodles for example)


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