Recipe: Squash Curry

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Squash is the star in this aromatic, spicy curry. It tastes best served with basmati rice. Recipe by Regula Schneider, farmer at the Schore organic farm

Ingredients for 4 servings:

  • 1 kg Blue Ballet or other squash, diced (Blue Ballet has a tender, edible skin)
  • 500 g diced tomatoes or 1 can of tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 3 cm piece of fresh ginger
  • 1 red chilli
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • Approx. 250 ml coconut milk
  • Sunflower oil
  • Olive oil
  • Salt


  1. Remove the seeds and dice the squash. Pre-heat the oven to 200°C using top and bottom heat. Spread the squash pieces on a baking tray lined with baking paper. Add olive oil and salt. Mix well and braise in the oven for 20 minutes.
  2. Thinly slice the chilli and mince the onions, garlic and ginger.
  3. Heat the sunflower oil in a pan. Add the mustard seeds and keep stirring until they pop. Then add the onions, garlic, chilli and minced ginger. Cook for 5 minutes on medium heat.
  4. Now add all the spices and mix well. Add the tomatoes, bring to a boil, then turn down the heat and allow to simmer for about 1 hour if possible – the longer, the better. Pour in the coconut milk. As soon as everything is simmering, add the braised squash. Leave to simmer on low heat for about 10 minutes.
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