Butternut Squash Curry

Butternut Squash Curry

Butternut Squash Curry

Our fragrant, low-fat, vegetarian curry combines the sweet taste of butternut squash with traditional indian spices and the sharp spicy flavour of crushed chillies. Our Crushed Chillies are the perfect ratio of red flakes and yellow seeds, giving it’s distinct heat. This colourful supper is a mild dish, packed with the flavour of the orient.
  • 1 tablespoon olive oil

  • 1 red onion, peeled and diced

  • 2 garlic cloves, peeled and finely diced

  • 2 cm piece fresh ginger, peeled and finely diced

  • 1 tablespoon Schwartz Medium Curry Powder

  • 1 teaspoon Chilli Flakes

  • 525 grams (1 1/4 pounds) butternut squash, deseeded, peeled and chopped

  • 1 400 grams can chickpeas, drained

  • 500 millilitres vegetable stock

  • 4 tomatoes, chopped

  • 60 grams (2 1/2 ounces) baby spinach leaves

  • 50 grams (2 ounces) creamed coconut, chopped

  • 2-4 tablespoons natural yoghurt

  • cooked basmati rice to serve


  • 1 Heat the oil in a large pan and sauté the onions for 3-4 minutes, just as they start to soften.
  • 2 Add the garlic, ginger and spices and cook for 1-2 minutes.
  • 3 Add the butternut squash and chickpeas, and stir to coat with the spices before pouring in the stock. Cover and simmer for 15-20 minutes, which should be until the butternut is tender.
  • 4 Stir in the tomatoes, spinach and creamed coconut then simmer for a further 3-4 minutes, stirring occasionally. At this point the tomatoes will be slightly softened, the creamed coconut will have melted and the spinach wilted.
  • 5 Serve with a dollop of natural yoghurt and rice.
  • 6