Spicy Butternut Curry

Ramp up the flavour with this fuss-free 'takeaway' curry and feed lots of happy people
By Aaron Craze
Spicy Butternut Curry
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the curry powder

  • 1 tbsp fenugreek seeds
  • ½ tsp chilli powder, or to taste
  • 1 tbsp ground cumin
  • 1 tbsp turmeric
  • 1 tsp ginger
  • 1 pinches saffron
  • ½ tsp ground cloves
  • ½ tsp freshly grated nutmeg

For the curry

  • 185 g butternut squash, peeled and cut into 2cm cubes
  • 70 g potatoes, cut into 2cm cubes
  • 30 g carrots, thickly sliced
  • 50 g onions, thinly sliced
  • 1 bay leaf
  • 4 slices chillies
  • 1 cloves garlic, sliced
  • 1 tsp curry powder
  • 1 small pinches dried thyme
  • 115 g coconut milk
  • about 160 ml vegetable stock


1. For the curry powder: place the spices in a mortar and pound until crushed to a powder, or grind in a spice mill until fine. Store in an airtight container for up to 3 months.

2. For the curry: preheat the oven to 180C/160C fan/gas 4. Place the vegetables in a 15 x 12 x 5cm takeaway container. Add the bay leaf, chilli and garlic. Sprinkle in the curry powder and thyme. Pour in the coconut milk, then the vegetable stock.

3. Place the lid on the container and bake in the oven for 20 minutes or until the vegetables have softened. If taking the curry to a party, cook as above and reheat at the event by placing the covered foil container on a barbecue or in an oven.

4. Serve the curry with rice

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