Sunburst squash curry
Tuesday, 18th September 2018 by Anonymous
sunburst squash

This armoatic coconut curry works with a variety of vegetables - I've used carrots and squash here but aubergines and green beans would also be delicious.

I served this curry with a side of greens – kale, broccoli, collard greens or chard will do, sautéed with a bit of garlic and chilli.

Serves 4


2 tbsp oil (coconut, groundnut or sunflower)

1 large onion, one half diced and the other half sliced

3 cloves garlic, finely chopped

2 inch piece of ginger, peeled, finely chopped/grated

1 medium squash – I used Sunburst squash, but red kuri, kabocha, harlequin or butternut would work also

2 carrots, chopped into small chunks

Small bunch of coriander

1 tsp cumin seeds

2 tsp coriander seeds

1 red chilli

2 medium tomatoes

1 can coconut milk

500ml vegetable stock



1. Cut that squash: Not as simple as it seems with large sunburst squash - they have very tough skins, but soft, juicy flesh ideal for a curry. The easiest way to deal with them is to put the whole squash unseasoned into a medium-heat oven (about 180 degrees C) for about 20 mins. That will soften it up enough to cut it in half and scoop out the flesh.

2. Make the curry paste: While the squash is in the oven, heat 1 Tbsp oil in a large saucepan. Once hot, add the cumin & coriander seeds. Leave for a couple of minutes until they start to pop and splutter. Add half of the chopped onions, diced and stir for two mins then add the garlic, ginger & chilli. Sauté for a few minutes to release the flavours then add the chopped stems of the coriander and chopped tomatoes. Add a pinch of salt and grind of black pepper and a sprinkle of sugar. Cook for 5 minutes to let all the flavours develop and mingle.

Transfer the mixture into a food processor or nutribullet and blitz it into a paste.  (If this step is way too much hassle for you, you can ski it altogether use a shop-bought Thai green or Malaysian curry paste)

3. In the same pan add the second tbsp of oil and sauté the rest of the onions. When soft add the carrots and chunks of squash, add the paste back to the pan and stir it a bit so the squash is nice and coated. Add the stock and leave on medium heat to simmer for about 20 mins, until the carrots are soft. 

Stir in the coconut milk, add more salt if needed and a squeeze of lime juice.

Serve up with some brown rice and top with chopped coriander and sesame seeds, and some sautéed greens on the side.