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 and mint dressing

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 xx

The Recipe

Sticky tamarind squash curry with coriander and mint dressing

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 minutes
Cook time: 1 hour
Serves 2-4
5 from 2 votes

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
Print Recipe

I'd love to hear your comments…

  • Kristen Rylander
    2 years ago Reply

    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.

  • Sarah
    2 years ago Reply

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

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