Butternut squash curry is one of the most delicious veggie curries you can make for the whole family, and our recipe for this butternut squash tikka masala will soon become a firm favourite. This butternut squash curry is a classic Indian dish that’s quick to make – you only need 25 mins in total to make it! It’s even quick to prep as it only takes 10 mins, so you can very easily whip it up when you get in from work and still have a delicious, homemade meal to keep your family healthy and happy. When making this butternut squash curry, you can try to to swap the squash for marrow for a different take on this recipe. If you fancy a meatier recipe, try adding lamb or chicken for a more protein-packed recipe that will keep you fuller for longer. This butternut squash curry will serve four people so it’s the perfect quantity if you’re cooking for your family, but you can always double up the ingredients if you’re cooking for more people. This butternut squash curry is also super easy to make as it’s ready in just three super basic steps – you can almost cook it with your eyes closed (but keep them open just in case…). Everyone will love this delicious butternut squash curry!
- 1tbsp vegetable oil
- 1tsp finely chopped ginger
- 1 butternut squash, chopped into cubes (or swap for marrow if you like)
- 20 sugarsnap peas, stringed and washed
- 2 spring onions, peeled, washed and cut into a 4cm baton
- 150ml tikka masala sauce
- 1tbsp finely chopped coriander leaves
Heat the oil in pan, add chopped ginger and sauté for 30 secs, then add sugar snaps and spring onion and sauté for 2 mins.
Add the diced squash and sauté for 3-4 mins on low heat. Add sauce and simmer for 5 mins or until the squash is cooked.
Sprinkle with chopped coriander leaves and serve with warm bread or rice.