Squash and coconut curry

A tasty currry from Hugh Fearnley-Whittingstall’s Three Good Things.


  • 1/4 Crown Prince squash
  • 2tbs oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 or more sliced red chillies
  • 1 tbs or more curry powder/paste
  • Tin of coconut milk
  • Lemon or lime juice


  1. Peel and deseed the squash, then cut into chunks
  2. Heat the oil in a large saucepan, add the onion and cook gently for about 10 mins
  3. Add the garlic and chillies and cook for a couple more minutes
  4. Add the curry paste or powder and cook for 2 minutes more
  5. Add the squash, season and stir well.  Cook for a further 2 minutes.
  6. Pour in the coconut milk, bring to a simmer, cover and cook for 20 minutes or so until the squash is tender.
  7. Season to taste and finish with a squeeze of lemon/lime juice.
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