Dinner Recipe

Squash and Coconut Curry

vegan coconut curry

vegan coconut curry

One of my favourite ways to use up any leftovers in the fridge, is  by compiling it into a tasty vegan curry.

The ingredients list may look long, however all you need as a base is a tin of coconut milk, garlic, chilli and a good scoop or curry powder. This is supposed to be a simple recipe so feel free to adapt this to fit what's in your cupboard / fridge.



1 finely chopped white onion

1 small precooked butternut (if it's not precooked, just cut it into 3cm cubes so it'll cook quickly)

1 large courgette

1 red chilli

3 cloves minced garlic


From the pantry

1 tin full fat coconut milk

1/2 pack coconut cream (optional to make extra creamy)

3/4 cup white rice

handful of cashews



1 tbsp turmeric,

1 tbsp cumin

1 tsp curry powder

1/2 tsp fennel seeds

large pinch of salt and pepper


Heat the dried spices and seeds in a pan for around 60 seconds then add 1 tbsp coconut oil with the finely chopped onion and fry until see through (you can substitute coconut oil and fry in water)

Add the finely chopped chilli to the pan then after a few minutes add the minced garlic & cook for a further 60 seconds

Add the courgette halves and precooked butternut to the pan and allow to infuse the flavours for around 8 minutes then add 1 tin coconut milk + 1/2 pack coconut cream

Let the pot simmer for around 15 minutes, be sure to test that the butternut is soft to eat

add large pinch of salt and pepper and give the pot a taste adding more spice where needed

Whilst the curry is lightly simmering, steam or boil the rice then serve up in a bowl topping with coconut yogurt, toasted cashew nuts and fresh coriander


coconut squash vegan curry

You Might Also Like