Squash & Winter Green Curry


This is a lovely winter warmer with lots of colour and flavour and plenty of nutrition.


  • 1 medium squash or pumpkin, peeled, deseeded and cubed

  • A large handful of  fresh seasonal greens such as spring greens, chard, savoy cabbage

  • A handful of cherry or baby plum tomatoes chopped in half

  • 1 onion, chopped finely

  • 1 tbsp oil

  • 2 tbsp mild curry paste 

  • 400ml organic coconut milk

  • Squeeze of fresh lemon


  • Heat the oil in a pan over a medium heat and add the curry paste

  • Once the paste splits, add the onion and cook until soft (two to three minutes)

  • Add 3/4 can of coconut milk to the pan and bring to a simmer

  • Stir the cubed squash and tomatoes into the sauce and cook on a gentle simmer for 10 minutes

  • Pop in the sliced greens and cook for a further five to 10 minutes until the vegetables are cooked through

  • If needed, add some more coconut milk to the dish or a little stock

  • To finish, squeeze some fresh lemon over the dish

  • Serve with freshly cooked brown basmati rice



  • Add a 400g can of chickpeas along with the greens. You may need to increase the coconut milk/stock

  • Serve with a mixture of brown basmati and wild rice

  • Also serve with chapati or naan. Crosta and Mollica wholeblend flatbreads are a quick and healthy option



45 mins

This curry requires 10-15 minutes prep time, and 30 minutes to cook.


This recipe will give you four servings of curry.

More pictures

Image Title
press to zoom
Image Title
press to zoom
Image Title
press to zoom
Image Title
press to zoom