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Butternut Squash Curry

Butternut Squash Curry

It's National Curry Week this week, but before you reach for your takeaway menu, check out this low-calorie butternut squash curry recipe from our resident dietitian Lucy Jackman. With a fraction of the saturated fat and salt content of your average curry, it's a healthy twist on a British favourite.


For Curry:

  • 1 x small butternut squash

  • 1 x aubergine

  • 1 x small tin of chickpeas (Drained)

  • 2 x tins chopped tomato

  • 1 x onion

  • 2 x tablespoons Rogan Josh curry paste

  • ½ bag fresh spinach

  • 1 x bunch fresh coriander

For Carrot Salad:

  • 2 x grated carrot

  • ½ juice of a lemon

  • ½ pomegranate

  • Chilli flakes to taste

  • Fresh coriander

Cooking Method

  1. Chop butternut squash, aubergine and onion into chunks.

  2. Sauté the vegetables in a large sauce pan until slightly soft

  3. Stir in Rogan Josh paste and add 2 tins of chopped tomato

  4. Stir in drained chickpeas and ¾ of the coriander

  5. Leave to simmer for approx. 45-60mins until the butternut squash is soft to eat

  6. Whilst the curry is cooking, grate carrots into  a bowl, mix in half of the remaining coriander, the pomegranate seeds, flaked almonds, lemon juice and chilli flakes (optional)

  7. Serve with steamed basmati rice, a sprinkle of fresh coriander and low fat natural yoghurt.

Nutritional Information

  • Serves 4

  • 282kcal

  • 8g fat

  • 0.8g saturated fat

  • 40g carbohydrates

  • 9g protein

  • Vegetarian



the author

Lucy Jackman

Lucy is a registered dietitian who specialises in weight loss and weight management, the promotion of healthy eating and following a balanced, nutritious diet. Her recipes are tried and tested and provide a full nutritional breakdown to ensure you know exactly what you're putting on your plate.