Butternut Squash and Coconut Curry | Seriously Stoneage

Butternut Squash and Coconut Curry

Posted by Max Drake

A hearty and warming vegetarian curry


  • 1 tbsp each cumin seeds & coriander seeds
  • 1 tsp each fennel seeds, turmeric, garam masala, tamarind paste
  • 3 large garlic cloves
  • Small piece fresh ginger
  • 1 red chilli, deseeded
  • 1 tomato
  • 1 finely chopped red onion
  • 400g chopped butternut squash
  • 1 chopped red pepper
  • 250g sliced green beans
  • 400ml can organic coconut milk
  • 2 tbsps virgin coconut oil
  • 400g can chopped tomatoes
  • 30g toasted coconut flakes
  • 1 handful chopped coriander leaves


Place garlic, ginger, chilli, turmeric, seeds & tomato in a blender, whizz with a little water to make a paste.

Heat coconut oil in large pan, saute onion for 2 minutes, then add chilli paste and reduce.

Stir in garam masala, coconut milk, tinned tomatoes and butternut squash.

Simmer for 15 minutes.

Add red pepper and green beans, cook for further 5 minutes.

Stir in tamarind paste, season to taste and sprinkle with coriander leaves and coconut flakes to serve.