toodle.

Butternut Squash and Pepper Curry with Orange and Coriander

A fragrant vegetarian curry featuring butternut squash, peppers, orange zest, and cream, topped with a dollop of Greek yoghurt.

VegetarianQuickGluten FreeCurryButternut Squash

Estimated Nutrition

Per Serving Total
Calories 685.2 kcals 685.2 kcals
Carbohydrates 38.5 grams 38.5 grams
Fat 53.8 grams 53.8 grams
Protein 9.4 grams 9.4 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
60
ml
Double Cream
null
30
ml
Greek-Style Yoghurt
to serve
Fruits
1
piece
Orange
zest and juice only
Liquids
90
ml
Red Wine
null
NutsSeeds
1
clove
Garlic
chopped
0.5
tsp
Chilli Flakes
null
1
tsp
Coriander Seeds
crushed
1
tsp
Cumin Seeds
crushed
3
pods
Cardamom Pods
crushed
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
tbsp
Coriander
fresh, chopped
OilsFats
15
ml
Olive Oil
null
Vegetables
0.5
piece
Onion
sliced
0.5
piece
Red Pepper
seeds removed and chopped
200
g
Butternut Squash
peeled, seeds removed and chopped

Steps

  • Heat the oil in a large pan and fry the onion until softened.
  • Add the garlic and spices and cook for 1 to 2 minutes.
  • Add the red pepper, 200g butternut squash, and 90ml red wine.
  • Simmer until the wine has reduced by half and the vegetables are tender.
  • Stir in the orange zest, juice, and 60ml double cream.
  • Simmer for 2 to 3 minutes until the sauce thickens slightly.
  • Season with salt, pepper, and stir in the fresh coriander.
  • Serve in a bowl topped with a dollop of Greek-style yoghurt.