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3 tbsp tbsp rapeseed oil rapeseed oil
4 garlic cloves garlic clove
(large grated)
15 g g ginger ginger
550 g g butternut squash butternut squash
(peeled and diced into 1cm chunks)
1 onions onion
(small, finely sliced)
0.5 tsp tsp chilli flakes chilli flakes
1 tsp tsp turmeric turmeric
2 tsp tsp ground cumin ground cumin
300 ml ml coconut milk coconut milk
1 handfuls handful coriander coriander
(fresh, chopped)
salt salt
(to taste)

To serve, either

flatbreads flatbread
rice rice

Romy's warming squash curry

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45 min


  1. Place a deep pan over a medium heat and pour in the oil. Once hot, add the garlic and grate ginger for punch, frying for 1 minute. Stir in the sliced onion and fry for 8—10 minutes, stirring often, until the onions are soft and light brown.
  2. Add the squash for warmth along with the chilli turmeric and a pinch of salt. Mix well, then add the cumin and stir through the coconut milk for creaminess.
    Simmer for 25 minutes, still over a medium heat, until the squash is tender — don’t forget to stir occasionally.
  3. When ready to serve, remove from the heat and scatter over the chopped coriander for colour. Divide between shallow bowls and serve with flat bread or rice.