Beef and Butternut Squash Curry
Simmered in a rich and aromatic sauce, this Beef and Butternut Squash Curry is one to make on repeat through autumn and winter. The squash adds a gorgeous, naturally sweet thickness to the sauce, while a combination of staple herbs and spices give everything a fragrant lift. It’s best served over a bed of fluffy basmati rice with a sprinkling of fresh coriander on top.
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NutritionPer Serving
- Calories303
- Carbs18g
- Protein27g
- Fat12g
- Saturates8.1g
- Sugars12g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This Beef and Butternut Squash Curry is the ultimate autumnal fakeaway. Bursting with vibrant, seasonal deliciousness from sweet and earthy butternut squash, herbs and spices, it’s one of our favourites to cook up on chilly evenings.
As the squash cooks, it releases a gorgeous natural sweetness into the medium-spiced curry sauce. You’ll stir in garam masala, cumin, coriander and garlic, chilli and fenugreek to make every mouthful fragrant and irresistible.
We’ve kept things fairly mild, but there’s nothing to stop you stirring in extra chillies, if you’re in the mood for a level of spice that’ll fight the sniffles.
The hob method is ready in a couple of hours, or you can leave it to simmer while you go about your day with our slow cooker method (tap here to try it).
What diets is this Beef and Butternut Squash Curry suitable for?
This Beef and Butternut Squash Curry recipe is suitable for dairy-free diets.
It can be made gluten-free, as long as you swap the beef stock cube with a suitable gluten-free alternative.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Beef and Butternut Squash Curry?
You don’t need any fancy ingredients to make this delicious curry.
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‘This recipe was exactly what I needed after being out in the cold all afternoon. Warmed me right up from the inside!’
How many calories are in this Beef and Butternut Squash Curry?
There are 303 calories per portion in this Beef and Butternut Squash Curry recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Spray the saucepan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the beef and cook the meat for 2-3 minutes until sealed and browned. Remove from the pan and set to one side.
Step 2
Lower the heat to medium and give the pan another spray with low-calorie cooking spray. Add the onions, garlic, ginger and chilli and cook for 5 minutes until softened.
Step 3
Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
Step 4
Stir in the tomato purée, coconut milk and stock.
Step 5
Add the red peppers and butternut squash and add the meat back to the pan.
Step 6
Increase the heat and bring to a boil. Cover and reduce the heat to a simmer, and cook for around 2 hours, stirring occasionally. If it looks to be drying out, add a splash of water (it should be fine if you have a tight-fitting lid).
Step 7
After 2 hours, test the meat. It should be soft and falling apart. Keep covered and cook for longer, if needed.
Step 8
Lightly crush some butternut squash with the back of a spoon and stir into the sauce to thicken it. Stir in the lime and chopped coriander and serve.
What could I serve with this Beef and Butternut Squash Curry?
This curry is hearty and filling all on its own, but you can turn it into an Indian-style feast with a selection of slimming-friendly side dishes:
How do you know when Beef and Butternut Squash Curry is cooked?
You should cook this Beef and Butternut Squash Curry until the meat is fall-apart tender – this will take around 2-2½ hours.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe.
How long can you keep Beef and Butternut Squash Curry in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Beef and Butternut Squash Curry in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Beef and Butternut Squash Curry?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
How do I reheat Beef and Butternut Squash Curry?
From chilled: Reheat, loosely covered, in the microwave for 3-4 minutes. Stir halfway through until piping hot. Alternatively, reheat in a saucepan, over a medium heat until piping hot and bubbling.
From frozen: Allow to defrost overnight in the fridge, and then follow the ‘reheat from chilled’ instructions above.
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Beef and Butternut Squash Curry
Simmered in a rich and aromatic sauce, this slimming-friendly Beef and Butternut Squash Curry is the ultimate winter warmer.
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Prep Time
15 MINS
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Cook Time
2 HR 30
- KCals 303
- Carbs 18G
Instructions
- Spray the saucepan with low-calorie cooking spray and place over a high heat. When the pan is hot, add the beef and cook the meat for 2-3 minutes until sealed and browned. Remove from the pan and set to one side.
- Lower the heat to medium and give the pan another spray with low-calorie cooking spray. Add the onions, garlic, ginger and chilli and cook for 5 minutes until softened.
- Add the garam masala, cumin and fenugreek, and stir for a minute until fragrant.
- Stir in the tomato purée, coconut milk and stock.
- Add the red peppers and butternut squash and add the meat back to the pan.
- Increase the heat and bring to a boil. Cover and reduce the heat to a simmer, and cook for around 2 hours, stirring occasionally. If it looks to be drying out, add a splash of water (it should be fine if you have a tight-fitting lid).
- After 2 hours, test the meat. It should be soft and falling apart. Keep covered and cook for longer, if needed.
- Lightly crush some butternut squash with the back of a spoon and stir into the sauce to thicken it. Stir in the lime and chopped coriander and serve.
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