Winter squash and portobello mushroom curry

This vegetarian curry is so bright, warming and full of texture that even the most steadfast carnivores won’t miss the meat! It tastes even better the next day, so make it on Sunday night for the most delightful meat free Monday meal or add some poppadoms and a garlic naan for a weekend treat!

Serves: 8-10


  • 2 winter squash of any variety
  • 4 large Portobello mushrooms, sliced and cut in half
  • 2tbsp olive oil
  • 1 medium onion
  • 6 cloves garlic, finely chopped
  • 3tbsp medium curry powder
  • 1tbsp hot chilli powder
  • 1/2tsp turmeric
  • Around 1tbsp fresh grated ginger
  • 2 x 400g tins coconut milk
  • 2x 400g tins plum tomatoes, crushed with a fork in the tin
  • 2 red chillies, sliced
  • large handful fresh coriander plus more to serve
  • 1tbsp fresh yoghurt (either dairy or plant based) and around 1tbsp pumpkin seeds per person to serve
  • Salt and pepper, to taste


Wash and chop the squash, leaving the skin on, into bite sized pieces. Place into a roasting pan and roast in the over for 40-45 minutes, until lightly browned on the edges and soft. Meanwhile, add the olive oil to a large casserole over medium heat. Add the onion and cook until translucent. Add the garlic and cook for one minute, then add the spices and the ginger and cook for a further minute or two to toast the spices and bring out their fragrant flavours. Add the cooked squash, the chopped Portobello mushrooms, one of the sliced red chillies, the coconut milk, the crushed plum tomatoes and salt and pepper and bring to a simmer. Turn heat down to low and simmer with the lid off for around an hour. Serve over rice with a dollop of fresh yoghurt and top with the chopped coriander, sliced red chillies and pumpkin seeds. Enjoy!

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