Jamie Oliver Vegetarian Fragrant Squash Curry

I first made this curry on a grey Tuesday when I was absolutely over the idea of pasta again. You know those weeks? One big roasted tray bake, two nights of leftovers, and suddenly you’re eyeing the cereal box thinking, maybe dinner doesn’t matter. But then — I remembered this beauty.

Jamie’s fragrant squash curry isn’t just food. It smells like something you want to wrap yourself in. Warm spices, coconut milk, a cheeky bit of pineapple (trust me) — it’s bold, it’s soothing, and somehow feels like a big cuddle in a bowl. Plus, no meat — and no one misses it. Even my very carnivorous uncle gave it the nod once. A rare moment.

We ate it cross-legged on the floor that night, naan in hand, too lazy to clear the table. And honestly? That might’ve made it taste better.

Why You’ll Love It

• 🥄 The sauce is unreal — creamy, spiced, a little sweet. You’ll lick the spoon.
• 🌿 Naturally vegetarian and filling enough for anyone.
• 🧊 Tastes even better the next day (and the one after that).
• 🥘 One-pot — less faff, more chill.
• 🍍 Pineapple. In a curry. It shouldn’t work but it does.
• 🕯️ Perfect for cozy nights or impressing someone without stress.

Ingredients

• 1 butternut squash (about 1.2kg), peeled and chopped
• olive oil
• 1 onion, peeled and diced
• 2 cloves of garlic, minced
• 4cm piece of fresh ginger, grated
• 1 tsp coriander seeds — adds warm citrusy notes
• 1 tsp fenugreek seeds — optional, but lovely if you’ve got them
• 1 tsp medium curry powder
• 300g ripe cherry tomatoes — or whatever tomatoes are begging to be used up
• 2 tinned pineapple rings in juice — plus a splash of the juice
• 1 x 400ml tin of light coconut milk
• 1 x 400g tin of chickpeas, drained
• (optional) fresh coriander, to serve

How to Make It

Toast your spices like you mean it:

Heat a splash of oil in a big pot. Add the coriander and fenugreek seeds and toast for 30 seconds — just until fragrant, not burnt. Don’t walk away now (I did once, and it was not cute).

Build your flavour base:

Throw in your chopped onion, garlic, and ginger. Sauté gently for about 5 minutes, until everything’s soft and golden and your kitchen smells like actual heaven.

Spice it up:

Add the curry powder and give it all a stir. Let it toast for a minute or so — this deepens the flavour and makes it feel richer than it really is.

Get the squash in:

Toss in your chopped squash and give it a good mix so it’s all coated in that spicy onion mix. This is the bit where it starts looking like a real curry.

Add the juicy bits:

Pour in the cherry tomatoes, pineapple rings (chop them up first), and about 2 tablespoons of the pineapple juice. It adds a subtle sweetness that’s just right.

Coconut dream time:

Add the coconut milk and drained chickpeas. Stir it all gently, then cover and let it simmer for about 30 minutes — until the squash is soft and everything smells glorious.

Adjust and taste:

Take the lid off, stir, and let it simmer another 5–10 minutes to thicken slightly. Taste and adjust the salt, and maybe add a tiny squeeze of lemon if you want to brighten it up.

Serve it up:

Spoon into bowls, scatter over fresh coriander if you’re feeling fancy, and get that naan or rice ready. Dig in while it’s hot and steamy.

Common Mistakes and How to Dodge Them

Why is my curry watery?
You might’ve added too much liquid or not simmered it long enough uncovered. Let it bubble a bit to thicken — it’ll reward your patience.

My squash is still hard?!
You probably didn’t cut it small enough. Aim for 2cm-ish cubes. Also, make sure your lid’s on while simmering to keep the steam in.

I forgot to toast the spices. Is it ruined?
Nah — but next time, toast them first. It really does wake everything up.

Can I skip the pineapple?
Technically, yes. But honestly? Give it a shot first. It’s the wildcard that works.

Mine tastes bland. Help!
You might just need more salt, or a splash more curry powder. And try a squeeze of lemon — it sharpens everything up.

Storage and Reheating

• Fridge: Keeps beautifully for up to 4 days in a sealed container.
• Freezer: Absolutely — just freeze in portions. Thaws like a champ.
• Microwave: Works fine — stir halfway through.
• Stovetop: Reheat gently over low heat with a splash of water or coconut milk.
• Oven: Not ideal, but doable at 180°C covered in foil if you’ve got loads.

Frequently Asked Questions

Can I make this vegan?
It already is — no dairy, no meat. Just check your curry powder’s ingredients to be safe.

Can I use frozen squash?
Yes! Just reduce the cooking time a smidge and expect it to be a little softer.

What if I don’t have fenugreek?
Skip it, no stress. Add a bit more curry powder or a pinch of cumin if you want to balance it out.

Can I use fresh pineapple?
Sure — but add a touch of water or juice to replace the tin liquid, or it’ll be dry.

Nutrition Facts (Per Serving):

• Calories: 365
• Fat: 14g
• Carbs: 49g
• Protein: 9g
• Sodium: 270mg
• Sugar: 14g