Ultimate Butternut Squash Curry

Simply delicious. Best curry I have ever eaten in my entire life.


1 onion, finely chopped
1 small butternut squash, cut into chunky bite size cubes
A couple of handfuls of cooked chickpeas (drain and rinse first if using tinned chickpeas)
Tinned tomatoes and their juice, blended
2tsp tomato puree
1/4 pint tamarind juice (rub a 1″ cube of wet tamarind with your fingers in about 1/4 pint warm water til all the flavour is extracted, or simply use tamarind paste mixed with warm water)
Curry spice mix (2-3tsp garam masala, 1tsp cumin, 1tsp coriander, 1tsp paprika, 1tsp turmeric)
1-2 whole chillis, de-seeded
1 whole garlic clove
Pinch of salt, to taste
Fresh flat-leafed parsley


First, sautee your onion, garlic, chilli and squash in oil over low heat til the onion’s soft and translucent.

Add the spice mix, stir until that wonderful toasted spice flavour is released.

Add tomatoes, tomato puree, chickpeas, tamarind juice. Add a sprinkling of salt if required. Bring to the boil, simmer over low heat for half an hour or until squash is tender.

Serve garnished with chopped flatleaf parsley, with brown rice.

Tip: try adding grated fresh ginger a minute before adding the spice mix, and garnish the curry with a thin wedge of lime as well as the parsley.


4 Comments Add your own

  • 1. rook  |  January 10, 2008 at 6:14 am

    What kind of chiles? Are they to be fresh? Dried?

  • 2. Vegan Brum  |  January 10, 2008 at 8:08 am

    I meant the country, not the capsicum.

  • 3. rook  |  January 10, 2008 at 9:03 pm

    Too bad.

  • 4. Krys  |  January 30, 2008 at 4:48 pm

    This sounds delicious. I think I shall make it this week. Thanks for sharing. Have a lovely day.


    P.S. I got your link from veganfitness.net


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