Delicious Vegan Butternut Squash Curry

                                                                                                           Butternut squash mild curry


Groundnut oil
One butternut squash (approx. 2kg) peeled and diced into small cubes.
One white onion, finely diced.
One red onion, finely diced.
1 - 4 garlic cloves to taste (optional).
Two shallots, diced (optional if you have any).
One can (400ml) unsweetened coconut milk.
Two teaspoons of turmeric spice - powder form.
2 - 4 teaspoons of Thai red curry paste.
Black ground pepper and sea salt.
(The turmeric and curry paste can be adjusted to your taste).


The diced pumpkin can either be fried on its own, or baked depending on the time you have. I chose to saute the pumpkin in a wok with four tablespoons of cooking oil. This may take 20 - 30 minutes and should be cooked until soft. Add the turmeric and red curry paste and stir in.

Add the diced onions and garlic. Allow to cook for about 5 minutes until softened. Add the tin of coconut milk, stir, bring to the boil for a minute or two then simmer for around 20 minutes. The object of the exercise is to make sure everything is soft. If necessary or desirable use a stick blender to puree the curry of you do not want a chunky curry.

A video showing how to prepare this curry can be seen here on YouTube.