Prawn and squash curry recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 5 min
Cooking: 20 min

Nutrition per portion

Calories 291 kCal 15%
Fat 13.5g 19%
  -  Saturates 9g 45%
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  • Prawn and squash curry is full of flavour, so good for you and works out at just 291 calories, 3 of your 5-a-day and only £2.31 per serving. This curry is much healthier than your average takeaway and it takes just 25 minutes to make.


    • 3tbsp balti curry paste
    • 1 medium butternut squash, cut into 1.5x4cm chunks
    • 400g tin reduced-fat coconut milk
    • 400g bag raw peeled prawns, defrosted if frozen
    • few sprigs of basil, roughly chopped
    • 250g spinach
    • basmati rice, to serve


    • Heat a large wok or saucepan, add curry paste and cook for 1 min until fragrant, add squash and coconut milk, bring to the boil, then simmer, covered, for 15 mins until tender. Add remaining ingredients (except rice), stir and cook for 3-4 mins, until prawns are cooked through.

    • Cook rice according to packet instructions and serve with the curry spooned over.

    Top tip for making Prawn and squash curry

    Vary the curry paste for a different flavour – for instance, tikka is much sweeter.

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