Coconut, Butternut Squash Curry

READY IN: 55mins
Recipe by Lisa Connelly

This recipe actually came from the magazine, House Beautiful, but don't hold this against it. This makes a great alternative from your traditional chicken curry and always goes down well.

Top Review by mplsgirl

I have actually been using this recipe for several years and am just now reviewing it. This is my husband's favorite meal, and I make it every year for him on his birthday. I follow the recipe exactly and LOVE the way it turns out. This is a fantastic dish!!!

Ingredients Nutrition


  1. Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
  2. Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
  3. Add garlic and squash.
  4. Cook over a medium heat for 3-4 minutes.
  5. Stir occasionally.
  6. Stir in the coconut milk, curry paste and stock and bring it all to the boil.
  7. Add the lemon grass, reduce the heat and cover the pan.
  8. Allow to simmer for 25-30 mins or until the squash is tender.
  9. Remove the pan from the heat and stir in the coriander, lime juice and spinach.
  10. Serve immediately, ideally with rice.

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