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. Lewi isn't too keen on spicy food so I tend to make a lot of korma style dishes. This is still packed with flavour with only a few key ingredients needed such as turmeric, fennel seeds and cumin. 


1 tbsp turmeric,

1 tbsp cumin

1 tsp curry powder

1/2 tsp fennel seeds

1 tbsp coconut oil (I used turmeric infused oil) 

1 finely chopped white onion

1 small precooked butternut (cubed)

1 large courgette

1 red chilli

3 cloves minced garlic

1 tin coconut milk (I used full fat)

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

large pinch of salt and pepper 

3/4 cup white rice

handful of cashews


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 softened

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 chopped and the pre cooked butternut to the pan and allow to infuse the flavours then add 1 tin coconut milk + 1/2 pack coconut cream

add large pinch of salt and pepper and give the pot a taste adding more spice where needed (I usually end up adding a little more turmeric)

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