Malaysian Butternut Squash Curry
Serves 3
  • 1 large onion, chopped
  • 3 cloves of garlic, crushed
  • 1 tablespoon of grated ginger
  • 2 tsps of Malaysian Curry powder (or use a regular medium curry powder if you can't get this)
  • 1-2 red chili's, finely chopped
  • 500g of butternut squash, cubed
  • 2 teaspoons of brown sugar (2 syns)
  • 1 cup of Silk Coconut milk* (4 syns)
  • 1 cup of vegetable stock
  • oil spray
  • Salt and Black pepper
  • fresh chopped coriander
  1. Spray a deep frying pan over a medium heat with oil spray spray. Add the onion and fry for a few mins to soften.
  2. Add the garlic, ginger, chili's and butternut squash and cook for a further few mins.
  3. Add the Malaysian Curry Powder and sugar and stir to evenly coat.
  4. Pour in the coconut milk and stock and bring to a slow boil. Reduce heat and simmer for about 20mins, until squash is cooked and sauce has reduced down slightly and thickened. Season with salt and black pepper as needed and top with some fresh chopped coriander.
  5. Serve with your choice of sides
  6. For a variation, you could also add some fish or chicken to this dish.
Recipe by Slimming Eats at