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.

Vegetarian Quick Gluten Free Curry Butternut Squash

Estimated Nutrition

Calories

685.2

kcal / serving

685.2 kcal total

Carbs

38.5g

per serving

38.5 g total

Fat

53.8g

per serving

53.8 g total

Protein

9.4g

per serving

9.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Double Cream

null

Greek-Style Yoghurt

to serve

Fruits

piece

Orange

zest and juice only

Liquids

Red Wine

null

NutsSeeds

clove

Garlic

chopped

0.5

tsp

Chilli Flakes

null

tsp

Coriander Seeds

crushed

tsp

Cumin Seeds

crushed

pods

Cardamom Pods

crushed

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Coriander

fresh, chopped

OilsFats

Olive Oil

null

Vegetables

0.5

piece

Onion

sliced

0.5

piece

Red Pepper

seeds removed and chopped

200

Butternut Squash

peeled, seeds removed and chopped

Method

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.