Prawn and squash curry

(24 ratings)

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Prawn and squash curry
Prawn and squash curry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Prawn and squash curry is full of flavour, so good for you and works out at just 291 calories, 3 of your 5-a-day and only 2.31 per serving. This curry is much healthier than your average takeaway and it takes just 25 minutes to make.


  • 3tbsp balti curry paste
  • 1 medium butternut squash, cut into 1.5x4cm chunks
  • 400g tin reduced-fat coconut milk
  • 400g bag raw peeled prawns, defrosted if frozen
  • few sprigs of basil, roughly chopped
  • 250g spinach
  • basmati rice, to serve

Vary the curry paste for a different flavour for instance, tikka is much sweeter.


  1. Heat a large wok or saucepan, add curry paste and cook for 1 min until fragrant, add squash and coconut milk, bring to the boil, then simmer, covered, for 15 mins until tender. Add remaining ingredients (except rice), stir and cook for 3-4 mins, until prawns are cooked through.
  2. Cook rice according to packet instructions and serve with the curry spooned over.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 291(kcal)
  • Fat 13.5g
  • Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(24 ratings)

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