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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 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

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 and 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 .

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.


PREP 20 minutes
TOTAL 1 hour 20 minutes
favorite
print
rate
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 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 and 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 .

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