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Chantenay and butternut squash curry

12 June 2013 By Chantenay

Hearty, healthy and vibrant this vegetarian curry is great for feeding a group of mates on a budget.

Serves: 4-6

Preparation time: 20 minutes

Cooking time: 40 minutes

You’ll need:

  • 1tsp ground cumin seeds
  • 1tsp mustard seeds
  • 2 tbsp rapeseed oil
  • 1 large onion, peeled and chopped
  • 3 garlic cloves, crushed
  • 1 red chilli, deseeded and finely sliced
  • 7 curry leaves
  • 1tbsp of medium curry paste
  • 1 medium sized butternut squash, peeled, deseeded and cut into chunks
  • 350g Chantenay carrots
  • 1 small red pepper, deseeded and cut into chunks
  • Juice of 2 limes
  • 1 tin chopped peeled plum tomatoes
  • 1 tin coconut milk
  • 1 bunch of coriander, chopped
  • 150ml of vegetable stock
  • Sea salt and black pepper

What to do:

Roast the cumin and mustard seeds in a small pan, cook until they begin to pop. Remove from the heat, pound in a pestle and mortar and set aside.

Place a heavy based pan over medium heat. Add the oil and when it is hot add the onion. Reduce the heat and cook for 3-4 minutes until soft and translucent. Add the garlic, chilli, curry leaves, curry paste and continue to cook for 1 minute.

Add the crushed cumin and mustard seeds to the onion mixture and cook for a further 3 minutes.

Add the squash, carrots, red pepper, lime juice and stir well.

Then add the tinned tomatoes, coconut milk, half the chopped coriander, and the stock. Cook for a further 20-25 minutes until the vegetables are tender.

Adjust the seasoning and top with the rest of the coriander.

Filed Under: Mains

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