On its own, coconut curry is fragrant and decadent. But what about when you're ready to take your recipe to the next level?

Butternut is a favourite vegetable of mine so I’ve used it here, however you could substitute pumpkin, kumara, or even try using swede.

To make the curry, heat the rapeseed oil in a small, deep saucepan. Add the onion and cook gently for 2–3 minutes. Add the butternut squash, garlic and curry paste and cook for 2–3 minutes.

Gently mix all the mango sambal ingredients together in a bowl. Season and taste. Allow the flavours to blend for at least 15 minutes before serving. Preheat the oven to 200°C. Heat a sauté pan ...

When you want a healthy, cheap dinner, this easy vegan curry recipe is the one. Batch cook this one because it freezes really well. Each serving provides 474 kcal, 16g protein, 81g carbohydrates ...

Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, ...

Add shallots and garlic sauté for 2 minutes, stirring frequently. Add butternut squash, salt, pepper, curry powder and cinnamon. Stir to coat. Increase heat to medium cover and cook for 5 minutes ...

Because it's so sweet, butternut squash can even be used for beautiful tarts, decadent brownies and refreshing sorbet. Its sweetness tempers a spicy curry dish, and its texture balances out the ...

Squash soup is the ultimate winter comfort food, whether you prefer butternut, kabocha or delicata varieties. We love red curry, crispy pancetta and smoked cheddar in creamy squash soups ...