Butternut squash, turmeric, lemon grass, coconut and spinach curry

Serves: 3

Prep Time: 1 hour


  • 2 large tbs coconut oil
  • 3 x white onions roughly chopped into quarters
  • 125 g ginger, chopped vertically and horizontally (see below picture)
  • 6 x cloves garlic , skins removed then crushed using garlic crusher
  • 1/2 tsp dried chillies
  • 2 x lemongrass sticks (bottoms cut off and out leaves removed, then cut in half down the middle vertically)
  • 1 tbs turmeric
  • 4 x keifr leaves
  • 6 x plum tomatoes, roughly chopped
  • 800g butternut squash, cut into roughly 2/3cm cubes
  • 200 ml chicken stock/broth
  • 6 cubes frozen spinach
  • 1 tbs thai fish sauce
  • juice of 1 lemon
  • 2 x 400 ml can coconut milk


  1.  Roughly chop and quarter the onions and chop the ginger into stems (see below picture) and then heat the coconut oil in a large deep pan. When it is hot add the onions and ginger and turn the heat down. Allow them to soften, which will take a few minutes.
  2. Add the crushed garlic cloves and stir into the ginger and onions. Then add the chillies, lemongrass, turmeric and kaffir lime leaves. After a further minute add the fresh tomatos and stir once again. Add the butternut squash and stir into all the other ingredients.
  3. Add the stock, frozen spinach, fish sauce, lemon juice and the coconut milk, then simmer gently for around 20 minutes, by which time the butternut squash will have nicely softened and the sauce reduced. You may need to cook it longer to reduce the sauce to the right consistency.
  4. Serve hot in bowls with some basmati rice. Add fresh coriander, mint and lime to suit individual tastes.

Butternut squash curry 3 Butternut squash curry 4 Butternut squash curry 1

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