Sticky Tamarind Squash Curry with Coriander and Mint Dressing

A simple but delicious spiced squash dish. Celebrating seasonal squash, which is roasted then cooked in spices, tamarind and coconut milk.

sticky-tamarind-squash-curry-with-coriander-mint-dressing 1

A delicious spiced squash dish. Celebrating seasonal squash, roasted, then cooked in spices, tamarind and coconut milk. Topped with a fresh and zingy coriander and mint dressing – delicious!

This is the kind of meal I could eat every day, healthy, lightly spiced and easy to make. But adding the herby dressing really makes all the difference to the dish. I love to serve with some flatbread (of course).

I hope you love this one. Love, Niki xxx

sticky-tamarind-squash-curry-with-coriander-mint-dressing 1a

Sticky Tamarind Squash Curry with Coriander and Mint Dressing

A simple but delicious spiced squash dish. Celebrating seasonal squash, which is roasted then cooked in spices, tamarind and coconut milk.
Prep time: 15 mins
Cook time: 1 hr
Serves 2-4
5 from 1 vote

Ingredients

For the roast squash

  • 550 g squash peeled and roughly chopped
  • 2 tbsp olive oil
  • Big pinch sea salt

For the curry

  • 1 large onion sliced
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp garam masala
  • 10 curry leaves
  • 1 tsp turmeric
  • 1/2 green chilli sliced
  • 3 garlic cloves sliced
  • 1 thumb ginger grated
  • 4 large tomatoes chopped roughly
  • 1 tsp sea salt
  • 2 tsp tamarind paste
  • 150 ml coconut cream or milk

For the coriander mint chutney

  • 4 tbsp vegan natural yogurt
  • 1/2 fresh lemon juice
  • 30 g coriander leaves
  • 20 g mint leaves
  • Pinch red chilli flakes
  • 1 garlic clove
  • 1/2 tsp sea salt and black pepper

To serve

  • Flatbreads

Instructions

To roast the squash

  • Pre heat your oven to 180c
  • Add the squash and then toss to coat them in olive oil and salt.
  • Roast for approx 40 minutes until cooked.

To make the curry

  • Add the oil to a large pan with the onion.
  • Fry for approx 8-10 minutes until soft and browning, how to add in the spices and stir for a few minutes, then add in the garlic and ginger and stir for another few minutes.
  • Now add in the chopped tomatoes and cook covered for a further 10 minutes until the tomatoes have broken down.
  • Add the roast squash, coconut cream, tamarind paste and season well.
  • Cook for a further 2-3 minutes.

To make the dressing

  • Add all the ingredients to a food processor and blitz to combine
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More Recipes with Squash or Tomatoes

Discuss this Recipe with Niki
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4 Responses

  1. 5 stars
    Hi Niki,
    I adore your site and have made many of the recipes.. I recently made this, but roasted augergine with the squash and used tomato sauce instead of the whole tomatoes. Delicious!! Also, I made the gram flour crepes from one of your other recipes for the flatbread.

  2. This looks and sounds delicious. Is the tamarind paste the same as tamarind concentrate?
    Thanks so much

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