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Butternut squash curry with flatbreads recipe

Butternut squash curry with flatbreads recipe

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Butternut squash is fantastic in a curry. This recipe uses a korma paste pot and coconut milk to make a creamy vegan sauce. Serve with flatbreads for dipping! See our tip for making in a slow-cooker. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 393 calories / serving
  • Vegan
  • Vegetarian

Ingredients

  • 1 tbsp vegetable oil
  • 2 red onions, chopped
  • 1 x 70g korma paste pot
  • 1 tbsp garlic and ginger paste
  • 1 small butternut squash, peeled, seeds removed and chopped
  • 1 carrot, chopped
  • 1 green pepper, chopped
  • 1 vegetable stock cube, made up to 300ml
  • 400ml tin light coconut milk
  • 1 pack Laffa style flatbreads
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1645kj
    393kcal     20%

  • Fat

    17g 24%

  • Saturates

    7g 33%

  • Sugars

    17g 19%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 48g Protein 8.3g Fibre 4.8g

Method

  1. Heat the oil in a large saucepan over medium-high heat. Cook the onions for 4-6 mins until beginning to brown. Add the korma paste and garlic & ginger paste and fry for 1 min. 
  2. Add the butternut squash, carrot and green pepper and season with salt and black pepper. Pour over the vegetable stock and bring to a simmer. Cook for 18-20 mins, stirring regularly, until the liquid has reduced by half and squash is tender. 
  3. Reduce the heat to low and add the coconut. If the pan is too hot or the sauce boils the coconut milk will split. Heat through on low for 2mins. 
  4. Heat the flatbreads and cut into pieces. Ladle the curry into bowls and serve with the warm bread.

Tip: This can be made in the slow-cooker if you’d prefer. Follow up until step 2 then tip all of the ingredients apart from the coconut milk and flatbreads into the slow cooker. Cook on ‘low’ for 6-8hrs, adding the coconut milk after 6hrs.

See more Curry recipes

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