Butternut Squash and Paneer Curry with Coconut Milk and Curry Powder

A mild and creamy vegetarian curry featuring roasted butternut squash, paneer, and warm spices in a coconut milk base. Perfect served with basmati rice or naan bread.

Prep Time

20 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.14/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Bread

Cuisine:

Indian•Thai

Main Ingredient:

Vegetarian•Rice

Cooking Style:

Roasting

Mood:

Comfort Food

Ingredients

Servings

1Butternut Squash(medium, peeled, seeded, and cubed)

£1.50

300gPaneer(cut into 1-inch cubes)

£3.50

400mlCoconut Milk(full-fat)

£1.50

1Onion(medium, finely chopped)

£0.60

2clovesGarlic(minced)

£0.20

1inchGinger(grated)

£0.30

2tbspCurry Powder

£0.15

0.5tspTurmeric Powder

£0.05

1tspCumin Powder

£0.05

1tspCoriander Powder

£0.05

0.3tspChili Powder(optional, add more for spicier curry)

£0.05

2tbspVegetable Oil

£0.10

to tasteSalt

to tastePepper

2tbspCilantro(freshly chopped, for garnish)

£0.30

1tbspLime Juice(freshly squeezed)

£0.20

Total Cost

£8.55

£2.14 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of vegetable oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2.
While the squash is roasting, heat the remaining 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3.
Add the minced garlic and grated ginger to the skillet and cook for another minute until fragrant.
4.
Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 1 minute, stirring constantly, until fragrant.
5.
Pour in the coconut milk and bring to a simmer. Season with salt and pepper to taste.
6.
Gently add the roasted butternut squash and paneer cubes to the curry. Stir to combine and simmer for 5-10 minutes, or until the paneer is heated through and the flavors have melded.
7.
Stir in the fresh lime juice.
8.
Garnish with freshly chopped cilantro and serve hot with basmati rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

625 kcal / 2615 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

15 g

17% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a richer flavor, toast the spices in a dry pan for a minute before adding them to the oil.

If the curry becomes too thick, add a little water or vegetable broth to thin it out.

For a vegan version, substitute the paneer with tofu or chickpeas.

Adjust the amount of chili powder to your preference for spiciness.

Leftover curry can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Large Skillet or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, toast the spices in a dry pan for a minute before adding them to the oil.

If the curry becomes too thick, add a little water or vegetable broth to thin it out.

For a vegan version, substitute the paneer with tofu or chickpeas.

Adjust the amount of chili powder to your preference for spiciness.

Leftover curry can be stored in the refrigerator for up to 3 days.

Butternut Squash and Paneer Curry with Coconut Milk and Curry Powder

Ingredients

Instructions