Date posted: 16/09/2020

Tilda butternut squash curry

Votes: 1 Average: 5


Tilda easy cook basmati 500g
Butternut squash, cut into chunks 400g
Sweet potato, cut into chunks 200g
Onion, roughly chopped 1
Garlic clove 1
Medium red chili, roughly chopped 1
Piece of ginger root, peeled and grated 5cm
Vegetable oil 1 tbsp
Garam masala 1 heaped tbsp
Onions, sliced 2
Vegetable oil 2 tbsps
Cardamom pods 3
Cumin seeds ½ tsp
Mustard seeds ½ tsp
Coconut milk 400g
Spinach large handful
Coriander leaves, chopped large handful
Toasted coconut shavings (optional) to serve


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  1. Blanch the butternut squash and sweet potato for five minutes, drain and put to one side.
  2. Make a paste using the roughly chopped onion, garlic, red chilli, ginger, 1 tbsp oil and the garam masala.


  1. Heat the remaining oil in a large pan with a lid.
  2. Cook the whole spices and sliced onions for one minute, then add the paste for a further 1-2 minutes.
  3. Add the blanched vegetables and coat with the paste.
  4. Add the coconut milk and season well to taste, simmer for 10 minutes until the sauce has thickened.
  5. Stir through the spinach and coriander at the end of cooking.
  6. Heat the rice according to pack instruction and serve with the curry topped with toasted coconut shavings.
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