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favorite
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rate
Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 1 large butternut squash, peeled and cut into large chunks.
  • 1 tbsp of harissa paste.
  • 1 large white onion, sliced.
  • 2 tbsps of minced ginger-garlic, from a jar.
  • 1 tbsp of ground coriander.
  • 1 tbsp of ground turmeric.
  • 1 tbsp of garam masala.
  • 1 tsp of ground cinnamon.
  • 1 tbsp of tomato purée.
  • 1 tbsp of plain flour.
  • 40 g of raisins.
  • 1 tin of drained new potatoes.
  • 200 g of natural yoghurt.
  • 500 ml of chicken or veg stock.
  • Fresh coriander.
Butternut Squash & Potato Curry Butternut Squash & Potato Curry

Butternut Squash & Potato Curry

This curry is full of beautiful roasted butternut squash in a fragrant sauce that will fill the house with amazing aromas.



  1. In a roasting tin add the butternut squash along with the harissa paste and salt and pepper. Give it a good mix and roast in a preheated oven at 180℃ for around 45 minutes. I like to cook it so it still has a little bite because it will carry on cooking in the sauce later on.
  2. In the meantime over a low heat soften the onions in veg oil with a pinch of salt for around 10-15 minutes. You want enough oil to coat the bottom of your pan. Once the onions are nice & soft add the minced ginger-garlic and fry for a couple of minutes.
  3. Now add the raisins followed by all the spices, give it a good mix and fry for a minute. Add the tomato purée and let that cookout for a minute or two. 
  4. Next, add the flour, mix well then pour in the stock. I used chicken but if you want it to be strictly vegetarian add veggie stock. Bring that to a boil and allow to thicken up. If you feel like it’s to thick you can add a bit more water.
  5. Transfer the mixture into a food blender and whizz to a smooth curry sauce, or you could use a hand blender. Return the sauce to the pan and add the tin new potatoes, to warm through. Cut any big ones in half, you want bite-size pieces similar to the squash.
  6. By now the squash should be ready, so remove it from the oven and add to the sauce. Add the yoghurt and give a good mix. Take to the middle of the table for everyone to tuck into.


Garnish with chopped fresh coriander and served with rice and some flatbreads .

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

Butternut Squash & Potato Curry

This curry is full of beautiful roasted butternut squash in a fragrant sauce that will fill the house with amazing aromas.


favorite
print
rate
Prep 20 minutes
Total 1 hour 20 minutes
Serves
US | Metric
Ingredients
  • 1 large butternut squash, peeled and cut into large chunks.
  • 1 tbsp of harissa paste.
  • 1 large white onion, sliced.
  • 2 tbsps of minced ginger-garlic, from a jar.
  • 1 tbsp of ground coriander.
  • 1 tbsp of ground turmeric.
  • 1 tbsp of garam masala.
  • 1 tsp of ground cinnamon.
  • 1 tbsp of tomato purée.
  • 1 tbsp of plain flour.
  • 40 g of raisins.
  • 1 tin of drained new potatoes.
  • 200 g of natural yoghurt.
  • 500 ml of chicken or veg stock.
  • Fresh coriander.
  1. In a roasting tin add the butternut squash along with the harissa paste and salt and pepper. Give it a good mix and roast in a preheated oven at 180℃ for around 45 minutes. I like to cook it so it still has a little bite because it will carry on cooking in the sauce later on.
  2. In the meantime over a low heat soften the onions in veg oil with a pinch of salt for around 10-15 minutes. You want enough oil to coat the bottom of your pan. Once the onions are nice & soft add the minced ginger-garlic and fry for a couple of minutes.
  3. Now add the raisins followed by all the spices, give it a good mix and fry for a minute. Add the tomato purée and let that cookout for a minute or two. 
  4. Next, add the flour, mix well then pour in the stock. I used chicken but if you want it to be strictly vegetarian add veggie stock. Bring that to a boil and allow to thicken up. If you feel like it’s to thick you can add a bit more water.
  5. Transfer the mixture into a food blender and whizz to a smooth curry sauce, or you could use a hand blender. Return the sauce to the pan and add the tin new potatoes, to warm through. Cut any big ones in half, you want bite-size pieces similar to the squash.
  6. By now the squash should be ready, so remove it from the oven and add to the sauce. Add the yoghurt and give a good mix. Take to the middle of the table for everyone to tuck into.


Garnish with chopped fresh coriander and served with rice and some flatbreads .

Passionate self-taught home cook and recipe developer, eating and cooking my way through life. Creating simple and tasty recipes to suite everyone.


MasterChef UK 2017 contestant, member of the Sainsbury's Tastemaker team and Carbon Free Dining ambassador.

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