Jamie Oliver Vegetarian Fragrant Squash Curry

This delicious Vegetarian Fragrant Squash Curry from Jamie Oliver is a simple and nutritious meal that’s perfect for a cozy dinner. The creamy coconut milk and caramelized squash bring rich, comforting flavors, while the vibrant spices add a fragrant kick. It’s a quick, hearty dish you can easily adjust with common pantry ingredients.

Ingredients Needed

• 1 butternut squash (1.2kg / 2.6 lbs)
• Olive oil
• 1 onion
• 2 cloves garlic
• 4cm piece of ginger (about 1.5 inches)
• 1 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1 tsp medium curry powder
• 300g ripe cherry tomatoes (about 2 cups)
• 2 tinned pineapple rings in juice
• 1 x 400ml tin of light coconut milk (about 1.75 cups)
• 1 x 400g tin of chickpeas (about 1 can)
• Optional: 2 sprigs of coriander (cilantro), to serve

How To Make Vegetarian Fragrant Squash Curry

1. Preheat the oven: Preheat the oven to 180°C/350°F/gas 4.
2. Prepare and roast the squash: Scrub the butternut squash (no need to peel), halve it lengthways, deseed, and chop into 2cm (0.8-inch) chunks. Toss the squash in 1 tbsp of olive oil, and sprinkle with sea salt and black pepper. Roast for 1 hour, or until soft and caramelized.
3. Prepare the spices: Peel and roughly chop the onion, garlic, and ginger. Dry fry them in a non-stick frying pan on medium-high heat with the coriander seeds, fenugreek seeds, and curry powder, stirring until lightly charred.
4. Add the tomatoes and pineapple: Add the cherry tomatoes and pineapple rings (reserve the juice). Cook for 10 minutes, stirring regularly, until softened and charred. Once done, tip the mixture into a blender, add the coconut milk, and blitz until very smooth.
5. Simmer the curry: Return the smooth mixture to the pan, add the chickpeas with their juice, and simmer gently until the sauce thickens.
6. Combine the roasted squash: Stir in the roasted squash, adjust the seasoning, and loosen with the reserved pineapple juice if needed.
7. Heat through: Preheat the oven to 150°C/300°F/gas 2. Cover the pan and place it in the oven for about 1 hour to heat through.
8. Serve: Serve the curry topped with picked coriander (cilantro) leaves if desired.

Recipe Tips

• Roast the squash well: Make sure to roast the squash until it’s soft and caramelized, as this brings out the best flavor and texture. Don’t skip this step!
• Use ripe tomatoes: Ripe cherry tomatoes will give the curry a natural sweetness and depth. If they’re not ripe, you can add a pinch of sugar to balance the flavors.
• Char the spices: Dry frying the coriander, fenugreek, and curry powder before adding the tomatoes releases the full flavor of the spices. It’s a small step that makes a big difference.
• Blend thoroughly: For a smooth, creamy sauce, make sure to blend the tomato, pineapple, and coconut milk mixture until it’s completely smooth. This creates a velvety texture.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover curry cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Allow the curry to cool, then store it in a freezer-safe container for up to 3 months. To serve, thaw overnight in the fridge and reheat thoroughly before enjoying.
• Reheat: Heat the curry in a pan over medium heat for about 5-7 minutes, stirring occasionally until hot. Add a splash of water or pineapple juice if the sauce is too thick.

Nutrition Facts

Serving Size: 1 serving (approximately 1 bowl)

• Calories: 159
• Total Fat: 6g
• Saturated Fat: 3g
• Total Carbohydrate: 22.6g
• Dietary Fiber: 5.2g
• Sugars: 11.4g
• Protein: 5g

Try More Jamie Oliver Recipes:

• Jamie Oliver Vegetarian Sweet Potato & Chickpea Curry
• Jamie Oliver Vegetarian Mushroom Curry
• Jamie Oliver Vegetarian Curry
• Jamie Oliver Vegetarian Chilli Con Carne