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.

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