Butternut & steamed eggplant are lightly spiced & flavoured with coconut cream and fresh tomatoes, served with simple brown rice to truly accentuate all tastes!

Serves: 4-6

Total time: ~2hours


For the curry:

1 small harlequin squash

1 long red chilli, de-seeded & chopped

1 c almond milk

3 T coconut cream

1/2 c vegetable stock

100g sugar snap peas

220g potatoes

2 medium yellow onions, thinly sliced

3 garlic cloves, minced

1 tsp fresh grated ginger

1 medium tomato, diced

1 red bell pepper, chopped

750ml veg stock

3 medium carrots, sliced thinly

2 tsp curry powder

1/2 tsp coriander

1/2 tsp ground ginger

1 Tb fenugreek

1 Tb tumeric

Best Squash Curry


First, steam the eggplant, butternut and bell pepper. It is best to steam the butternut first. Add the eggplant after 10min. Steam for a further 10min, then add the bell pepper.  The butternut should be very tender when pierced with a fork, whilst the eggplant and pepper only just. This should take a further 10-12min.

Now, you can start making the curry. Sauté the onions and garlic in oil, till caramelised. Add the big tomato, chilli, ginger and spices. When the tomatoes are tender, add the plum tomatoes. Saute for a further 10min, adding stock if needed. Add in the okra and saute till tender. Finally, add the eggplant and 2/3 of the red pepper, till heated through and even more tender.

For the puree, simply blend the stock, squash and 1/3 of the pepper till smooth.

Season generously with pepper, garnish with fresh cilantro and serve!

Best Squash Curry 1