Butternut Squash Satay Curry


I’m a veggie and I love experimenting with different  recipes and especially curries! Recently I have discovered Butternut Squash (yep, I’m a bit late to the game) and at the moment adding it to my curries is my new favourite meal! It’s super easy and so tasty… and the BEST thing is you just kind of throw it together in a big batch, keep it in your fridge, just reheat and EAT!


  • 1 butternut squash cubed
  • Tin chopped tomatoes
  • 4 crushed garlic cloves
  • 2 chopped fresh tomatoes
  • 1/2 chopped onion
  • 1/2 tsp each of cumin, coriander, garam masala, turmeric, sea salt, chilli flakes
  • tsp coconut oil
  • tbsp peanut or nut butter
  • tbsp greek/coconut yogurt

Roast the cubed butternut squash in the oven at 180c for around an hour until soft. Melt the coconut oil in a pan and cook the onion and garlic on medium heat until soft. Add in butternut squash, tomatoes, all spices and cook on medium heat for around a further 10/15 mins. Just before serving stir in peanut butter and yogurt.

Store in the fridge in an airtight container, it will keep fine for 3-4 days.

Portion fix count

1 green, 1 tsp

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