Butternut Massaman Curry


  • 2 tbsp coconut oil
  • 3 tsp Massaman paste
  • 8.5 tbsp coconut cream
  • 1 pound butternut squash, peeled, deseeded and cut into 4cm cubes
  • 1.5 cups vegetable stock or water
  • 2 tsp fish sauce or wheat-free tamari sauce
  • 2 bay leaves
  • ⅓ cup sugar snap peas, roughly chopped
  • ⅓ cup spinach, roughly chopped
  • 2 tbsp fresh coriander leaves, roughly chopped
  • 1 tbsp dry roasted almonds, roughly crushed
  • Salt and freshly ground black pepper
  • Cooked brown rice to serve (optional)


Step 1 

Melt the coconut oil in a saucepan over a medium heat, add the Massaman paste and fry for 1 minute, then stir in the coconut cream. Add the cubed butternut squash, season with salt and pepper and cook, stirring, for 2–3 minutes, until lightly coloured.

Step 2

Pour in the stock or water, add the fish sauce and bay leaves. Cover and simmer for 25 minutes, until the vegetables are soft and the sauce has reduced.

Step 3

Remove from the heat, fold in the sugar snap peas and spinach, and cover for 2 minutes. The heat of the curry will lightly cook them.

Step 4

Garnish the curry with the coriander and crushed almonds and serve it on its own or with a little brown rice on the side to soak up the creamy sauce.

Nutritional Information

Nutritional analysis per serving (with brown rice): Calories 354, Carbohydrates 27 g, Fat 25 g, Protein 8 g, sugar 3 g

Back to Content Library