Butternut squash curry with homemade NAAN

Butternut squash curry

Indian cuisine is known for its great exploration and balance of tastes and flavors that led the people all around the world to absolutely love it. One of their most renowned dishes – the curry – is a versatile recipe that allows you to combine any fresh, frozen and canned vegetables into a healthy and satisfying meal. Actually, we bet you already have everything you need to fix an amazing curry in your fridge or pantry right now. Here’s what you need and how to do it

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes (+ 1 hour to let the NAAN dough rise)


Course: main course

Cuisine: Indian, Oriental, Vegan

Keywords: Indian curry, butternut squash recipe, NAAN recipe, chickpeas

Servings: 6


  • 7 Tbsp grapes oil or any other cooking oil
  • 2 medium onions
  • 700 g butternut squash
  • 1 bell pepper
  • 100 ml tomato sauce
  • 200 g canned chickpeas
  • 200 g frozen green beans
  • 800 ml water
  • 100 ml fat coconut milk
  • 300 ml vegan yogurt
  • 500 g all-purpose flour
  • 1 ½ tsp of active yeast
  • 2 tsp curry powder
  • 2 tsp curcuma powder
  • 2 kaffir lime leaves
  • Salt & pepper
  • 1 tsp coconut sugar

For serving: fresh coriander & scallions


To prepare the NAAN:

  1. Measure 300 ml of warm water, add the active yeast and the coconut sugar. Stir and set aside for 10 minutes, till the yeast is activated.
  2. In the meantime, add the flour & 1 tsp of salt in a large bowl and whisk to combine.
  3. Add the yeast water starter and 150 ml of vegan yogurt over the dry ingredients and mix them all together.
  4. Once the dough is well mixed, add 2 Tbsp of cooking oil and knead the dough with your fingers.
  5. Cover the dough for one hour until it doubles its volume.
  6. When done, knead the dough for 30 seconds (adding additional flour if sticky) and divide it in 6 pieces.
  7. On a neat surface, spread just enough flour to prevent the dough to stick.
  8. Take a piece of dough and lay it on the floured surface and use a rolling pin to roll it out.
  9. Heat-up a non-stick pan & grease it with olive oil
  10. Cook the NAAN on both sides until brown.

To prepare the Curry:

  1. Cube the butternut squash
  2. Chop the onions and slice the bell pepper
  3. Rinse the water from the canned chickpeas
  4. In a large pan, heat-up 4 Tbsp of cooking oil
  5. Add the chopped onions and cook them till golden-brown
  6. Add the curry powder, the curcuma powder and mix them together
  7. Add the tomato sauce and mix again
  8. Add the 500 ml of boiling water, add the cubed butternut squash, the kaffir lime leaves
  9. Whisk them all together and let them cook under the lid for 15-20 minutes
  10. Then add the chickpeas, the frozen beans and the bell pepper
  11. Mix them all together and let them cook for another 10 minutes
  12. Finish with the coconut milk

Time for a perfect serve:

In a small bowl, add the curry. Top it with vegan yogurt and sprinkle the fresh coriander and scallions.

Cut the NAAN into 4 pieces and place them on the side.

The third and most important step: enjoy your amazing meal! 😊



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