Butternut Squash & Prawn Curry

A curry that is made with rich coconut milk and infused with enough spices to make your tongue tingle! If you like butternut squash, be sure to try this recipe out.


  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 1 tbsp Ginger (minced)
  • 1 tbsp Garlic (minced)
  • 1 Tomato (chopped)
  • 400ml Pumpkin purée
  • 1 ½  cups Vegetable broth
  • 1 cup Coconut milk
  • 1 ½  tsp Curry powder
  • ¼  tspn Cayenne pepper
  • ¼ tsp Paprika
  • 1 cup Butternut squash (diced & roasted)
  • 450g Prawn (peeled and deveined)
  • ½ tsp Fresh lime juice
  • ½ tsp Lime zest
  • Coriander leaves to garnish
  • Salt to taste

Butternut Squash & Prawn Curry


  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and ginger with a pinch of salt and saute until soft, about 5 minutes.
  3. Add garlic and cook for another minute.
  4. Stir in the chopped tomato and pumpkin puree and cook for 10 minutes, until the pumpkin turns brown.
  5. Pour in the vegetable broth, coconut milk, curry powder and cayenne pepper. Simmer for 20 minutes with the lid off.
  6. Add butternut squash, prawn, and lime zest and juice; cook for a couple more minutes, until the prawn is cooked well and the squash is warm.

Garnish with coriander leaves and shredded coconut, and serve it over steamed brown rice for a comforting seasonal dinner.

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