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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