Photo of Butternut squash & coconut curry by WW

Butternut squash & coconut curry

Total Time
1 hr 20 min
20 min
1 hr
This recipe works well if time is tight, yet you still want a delicious and plan friendly dinner. Make in advance, freeze, then simply defrost and reheat!


Butternut Squash

1250 g, peeled, deseeded and cut into cubes

Calorie controlled cooking spray

4 spray(s)

Cumin seeds

1 teaspoon(s), level


1 large, chopped

Root Ginger

1 tablespoon(s), 2.5cm peeled and diced

Chilli, green or red

1 individual, deseeded and sliced

Garam Masala

2 teaspoon(s), level

Vegetable stock cube(s)

1 cube(s)

Pineapple Juice

200 ml

Amoy Reduced Fat Coconut Milk

400 ml

Low Fat Soft Cheese

100 g

Water Chestnuts

225 g, drained


100 g

Cashew Nuts, Roasted & Salted

25 g, chopped

White basmati rice, dry

240 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the squash on a nonstick baking tray and mist with cooking spray. Sprinkle over the cumin seeds and lightly toss. Bake in the oven for 45-60 mins or until tender.
  2. Meanwhile, heat a nonstick saucepan over a medium heat and mist with cooking spray. Cook the onion, ginger and chilli for 5 mins until softened. Then add the garam masala and cook for 30 secs. Add the vegetable stock, pineapple juice, coconut milk and bring to the boil, then lower the heat and simmer for 10 mins until it has reduced a little. Stir in the soft cheese until smooth.
  3. When the squash is cooked, add it to the curry along with the water chestnuts and spinach. Stir to until mix through and the spinach has wilted. Season to taste and serve, sprinkled with the cashew nuts.