Dinner Recipe

Squash and 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.

squash curry autumn recipe

Squash & Coconut Curry



  • 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 tsp cumin
  • 1/2 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

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