Prawn and Butternut Squash Curry


I really love curries, and I wanted to make one for the whole family, so I decided to do this one and tone down the spices I would usually have.
We’ve had rice a couple of times this week, so I thought I’d mix it up with pasta, but feel free to use any side you like.

Babies under one shouldn’t eat shellfish, so I just left the prawns out for my son, but it was delicious for us! I also had mangetout in the curry, but feel free to swap it for any other veg you like – spinach is great in this recipe. And of course, this is also good to purée should you want to.

Love, Natalie x


1 Onion, sliced
1 tbsp Olive Oil
1/2 tsp each of Garam masala (optional), Ground Cumin, Ground Coriander, Paprika, Turmeric, Garlic Powder
Pinch Ground Black Pepper
1 Medium Butternut Squash, peeled and diced
400ml Tin Coconut Milk
Handful Mangetout
150g Cooked Prawns


  1. Heat the olive oil in a large saucepan or wok, and throw in the onion. Stir frequently, and cook until soft. Add the spices and pepper, and stir through for one minute.
  2. Add the butternut squash and coconut milk, and bring to the boil. Reduce to simmer for 25-30 minutes, or until everything is combined and the squash is soft.
  3. Add the Mangetout, then cook for a further 4-5 minutes.
  4. Finally, add in the prawns for a couple of minutes, then serve with a sprinkle of parsley.

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