Coconut, Butternut Squash Curry Recipe

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Coconut, Butternut Squash Curry
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  1. Using a large, heavy based saucepan, heat the sunflower oil and add the onion.
  2. Over a gentle heat, cook this for 7-8 mins, until the onion is golden and tender.
  3. Add garlic and squash.
  4. Cook over a medium heat for 3-4 minutes.
  5. Stir occasionally.
  6. Stir in the coconut milk, curry paste and stock and bring it all to the boil.
  7. Add the lemon grass, reduce the heat and cover the pan.
  8. Allow to simmer for 25-30 mins or until the squash is tender.
  9. Remove the pan from the heat and stir in the coriander, lime juice and spinach.
  10. Serve immediately, ideally with rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 344.93 Kcal (1444 kJ)
Calories from fat 53.98 Kcal
% Daily Value*
Total Fat 6g 9%
Sodium 9368.08mg 390%
Potassium 691.36mg 15%
Total Carbs 62.66g 21%
Sugars 4.13g 17%
Dietary Fiber 4.31g 17%
Protein 2.95g 6%
Vitamin C 40.7mg 68%
Vitamin A 1.1mg 38%
Iron 2.5mg 14%
Calcium 108.8mg 11%
Amount Per 100 g
Calories 127.34 Kcal (533 kJ)
Calories from fat 19.93 Kcal
% Daily Value*
Total Fat 2.21g 9%
Sodium 3458.38mg 390%
Potassium 255.23mg 15%
Total Carbs 23.13g 21%
Sugars 1.53g 17%
Dietary Fiber 1.59g 17%
Protein 1.09g 6%
Vitamin C 15mg 68%
Vitamin A 0.4mg 38%
Iron 0.9mg 14%
Calcium 40.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
  • 8

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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