Sweet Corn Curry with Butternut Squash (Easy!)
This Sweet Corn Curry with Butternut Squash is a creamy, mildly spiced one-pan dinner that’s on the table in under an hour and mild enough for the whole family (including the little ones). Naturally vegan, freezer-friendly and utterly delicious.
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Serves: 4 people (with rice)
Calories: 204kcal
Ingredients
- 2 tbsp coconut oil
- 300 g butternut squash (approx 1/3 of a medium squash, peeled and diced into 1.5-2 cm pieces (note 1))
- 1 red onion (finely sliced)
- ½ tsp salt
- 3 cloves garlic (minced)
- 2 tsp medium curry powder (sub: mild curry powder if cooking for young children (gluten/soy free if required) (note 2))
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp chilli powder (optional - for extra heat)
- 1 tbsp tomato puree
- 2 red peppers (deseeded and sliced)
- 400 ml coconut milk (full fat, from a can)
- 150 ml water
- 150 g sweetcorn
- 1 tsp coconut sugar (sub: granulated sugar)
- ½ lime (juice only)
To serve:
- Fresh coriander
- Basmati rice
- Naan bread (gluten/soy free if required)
Equipment
- Shallow 30cm cast iron pan or large saucepan
- Immersion blender
Instructions
- FRY THE SQUASH. Heat 1 tbsp oil in a large saucepan. Fry the butternut squash for 7-10 minutes until lightly golden and caramelised.2 tbsp coconut oil, 300 g butternut squash
- Remove the squash from the pan and place it to one side.
- FRY THE AROMATICS. Add the remaining 1 tbsp oil to the saucepan, along with the onion and salt. Fry for 5 minutes until almost translucent.1 red onion, 1/2 tsp salt
- Add the garlic and fry for 1 minute.3 cloves garlic
- Add the curry powder and spices and fry for 1 minute.2 tsp medium curry powder, 2 tsp ground cumin, 1/2 tsp ground turmeric, 1/2 tsp chilli powder
- Add the squash back to the pan along with the tomato puree, red pepper, coconut milk and water.1 tbsp tomato puree, 2 red peppers, 400 ml coconut milk, 150 ml water
- SIMMER. Bring the mixture to the boil and then reduce the heat, simmering for around 20 minutes, or until the squash is tender and cooked through.
- Add the sweetcorn and sugar and cook for 5 minutes.150 g sweetcorn, 1 tsp coconut sugar
- Remove the pan from the heat and stir in the lime juice.1/2 lime
- PARTIALLY BLEND. Use a stick blender to blend very briefly, until around 1/3 of the mixture is blended (to thicken the sauce) (note 3).
- Taste and adjust seasoning as desired. Serve with a sprinkle of fresh coriander, basmati rice and naan bread.Fresh coriander, Basmati rice, Naan bread
Tip: Fresh butternut squash typically takes longer to cook than frozen, and the time varies depending on the size of the chunks. Fresh should take around 20 minutes to al dente, frozen around 15 minutes.
Notes
NOTE 1. You can use frozen squash. If you prefer, you can use frozen, pre-cut squash. Frozen squash usually takes less time to cook than fresh, so fry for 5-7 minutes (instead of 7-10 minutes) and simmer for around 15 minutes (or until tender), rather than the full 20 minutes.
NOTE 2. Adjust the heat. This is a mild-medium curry if made as directed. If you’re cooking for kids or anyone who doesn’t like spicy food, swap the medium curry powder for a mild curry powder, and omit the extra chilli powder for a mild, child-friendly curry.
NOTE 3. Partially blend the sauce. This is what gives this curry the lovely, thick, chunky, satisfying texture. Use a stick blender to blend around 1/3 of the curry, until the sauce is thick but there are still plenty of whole chunks of squash and visible slices of pepper. Alternatively, remove 1/3 of the curry from the pan and blend it separately in a vented blender, before returning it to the pan and stirring it in.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 204kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Sodium: 314mg | Fiber: 5g | Sugar: 11g | Net Carbohydrates: 25g
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