Butternut Squash & Peanut Curry | sheerluxe.com
Favourites 63
Total Time: 55 Minutes
Serves 4-6


  • 1 medium butternut squash, about 1kg in weight
  • 2 tbsp of vegetable oil
  • 1 large onion, finely chopped
  • 3cm knob of ginger, finely grated
  • 1 red chilli, finely chopped (remove the seeds if you prefer less heat)
  • 1 tsp of ground turmeric
  • 1 tsp of ground coriander
  • 400g tin of coconut milk
  • 100ml of water
  • Salt and pepper to taste
  • 4 tbsp of The Spice Tailor's Peanut and Tamarind Chutney
  • Pinch of sugar
  • Handful of freshly chopped coriander


  1. Peel, deseed and cut the squash to 2.5cm cubes. Set them aside.
  2. Heat the oil in a heavy-based pan and gently fry the onion, ginger and chilli for six to eight minutes, stirring frequently. Tip in the ground spices and stir for a couple of minutes until fragrant. Add the coconut milk, water and butternut squash. Season with a little salt and pepper and gently simmer for 25-35 minutes, stirring occasionally, until the squash is tender.
  3. Stir in the chutney then taste and adjust the seasoning with salt, pepper and a pinch of sugar if you wish. Garnish with chopped coriander before serving.

Recipe courtesy of The Spice Tailor

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.