Eating seasonally: Squash

Finley Kidd 12 October 2017

“Everyone Friendly” Squash and Vegetable Curry:

(4 servings, 30 minutes)

It’s autumn, you want to use autumnal vegetables, squash might be on offer in Aldi but you’re not sure what it does, or you want to impress your flatmates by making a really good curry (with really not very much effort). Your problems are solved. This recipe is tried, tested, enjoyed, and friendly for those with all major dietary requirements. It’s also a versatile dish; add any vegetables you enjoy or need to use up – it’ll even work with pumpkin when we start getting really Halloweeny.


4 heaped tbsp curry powder
400ml can of coconut milk
Any oil of choice, enough to coat the pan (I find olive works best!)
1 onion (diced)
1 butternut squash (diced)
1 can of chickpeas (400g), or chicken/tofu would work as protein too
1 aubergine or courgette (diced)
1 red pepper (diced)
100g peas
4 handfuls of spinach

First heat the oil in the pan, before adding the onion. Cook this until softened.

Next, if you want to have your dish with chicken or tofu, fry it with the oil and onion until it starts to crisp slightly.

Add the coconut milk and curry powder and mix until the powder is spread evenly through the milk.

Next add the aubergine, butternut squash and red pepper and cook in the curry sauce mix until almost soft.

Add the chickpeas and cook for another 5-10 minutes until cooked through.

Add the peas and cook for another 2 minutes before finally adding the spinach right at the end and cooking until it has softened.

Serve with popadoms and mango chutney and lentil dhal, pilau or basmati rice or naan bread for the perfect, allergen free and (very) filling curry.

Other veggies will work in the mix, just use what you have in the fridge and find your favourite flavour combos! (Top tip, if you have extra curry sauce left at the end, it’s great with chips.)