Prawn and squash curry

(29 ratings)
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


  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.