This fragrant curry is a vegetarian curry option like no other and can warm up any autumn or typically grey British day without much fuss. In our house, my husband is the curry expert as he enjoys making his own pastes and trying out flavours so this really is his recipe.
Butternut is typically seasonal in the autumn but we tend to get them within our Riverford organic veg box throughout the year. Every time there is butternut in our weekly veg box it lights me up as it means we’ll be having this beautiful curry or a butternut chilli, two of my favourite veg dishes that week.
The Ultimate Vegetarian Butternut Curry
For the paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp vegetable oil for toasting
- 1 bunch fresh coriander chopped
- 1/2 tsp ground coriander
- 3 cloves garlic finely chopped
- 1 thumb ginger finely chopped
- 1 tsp turmeric
- 1 tbsp paprika
- 1-2 chillies chopped, depending on how spicy you like your curry
- 1 tbsp garam masala
- 1 tbsp mild curry powder
- 1 tbsp olive oil extra virgin organic
- 2 tbsp organic tomato paste
- 1 tbsp plain coconut yoghurt
For the curry
- 1 butternut squash cubed
- 2 onions, finely chopped
- 1 can chopped organic tomato
- 1 can coconut milk
- 3 Bay leaves
- 300 ml organic vegetable stock
- 1 tsp turmeric
- 4-5 curry leaves
- salt and pepper to taste
Start by cooking the butternut
- In a medium-sized saucepan add the butternut, 1 tsp of turmeric, bay leaves, curry leaves, salt and pepper, 1/2 a cup of water and simmer on medium heat until the butternut softens.
- While the butternut is simmering, make the paste.
Make the paste
- Slowly heat the vegetable oil in a large pan, add the cumin seeds, coriander seeds and toast the spices until it becomes fragrant then remove from heat.
- In a small mixing bowl add all the curry paste ingredients including the toasted spices and blend until it becomes a paste. You can either use a stick blender or a small food processor to blend the paste.
Combine to make the curry
- In the large pan used to toast the spices add the olive oil and chopped onions. Gently fry with the lid on, until the onions soften. Don't brown the onions.
- Once the onions have softened add the tomato and the butternut with its cooking water to the pan. Then add the vegetable stock and half the paste. Simmer for 5 minutes.
- Next, add the coconut milk and the rest of the paste, simmer on low heat until the oil rises to the top to form little oil pools. This will take roughly 40 mins.
- Season with salt and pepper and serve with rice, poppadoms, mango chutney and a little bit of yoghurt on the side.