Jamie Oliver Butternut Squash Curry 30 Minute Meals

So here’s the thing: when I made this Jamie Oliver butternut squash curry, it wasn’t some neat and tidy affair. It was loud—music on, veg scraps flying—and full of these warm, rising aromas that caught me off guard. That thick rogan josh scent curled through the kitchen, all garlicky and deep and… urgent, in a way. You know that kind of smell? The kind that pulls you in before you’ve even finished chopping the onions. Inspired by Jamie Oliver, but, yeah, this one’s definitely got my fingerprints all over it.

Ingredients Needed

Veggies and Flavor Stuff:

• 2 onions
• 1 medium butternut squash (grab the neck bit, it’s easier to handle)
• 1 small cauliflower
• 1 fresh red chili, if you like a little hit
• 4 garlic cloves (just bash ’em)
• A bundle of fresh coriander—roots, stalks, all of it

Sauce and Extras:

• Half a jar (about 5 oz) of Patak’s rogan josh paste
• 1 can chickpeas (yes, juice and all)
• A couple of handfuls of baby spinach (3.5 oz-ish)
• One tub of natural yogurt (17 oz or thereabouts)

How To Make Jamie Oliver Butternut Squash Curry 30 Minute Meals

1. Onion bits first. In a big pan, with a splash of water and a messy glug of olive oil. No measuring. Just enough so they don’t catch too fast. They sizzle, soften, smell sweet.
2. The squash—god, it’s stubborn. Hack off the neck, slice it into these rough hunks (around a centimeter thick but I’m not precious). Straight in. No peeling. Too much fuss.
3. Cauliflower joins next. Rough chop. Big florets. I like texture. If you’re braving the chili, slice it now. I did. Regretted it a little. Worth it though.
4. Crush garlic. Don’t even peel. Just smack it with the side of your knife. Then in it goes, alongside chopped coriander. I kept a few leaves back—no idea why, maybe I felt like garnishing something for once. Splash of boiling water now. It all starts to come alive.
5. Rogan josh paste—thick, brick red, intense. Get it in. Chickpeas too, liquid and all. That’s what gives it body. Season. Stir. Cover it. Let it bubble and breathe.
6. If it looks dry, pour in a bit more hot water. You’re aiming for stew, not cement.
7. Later, lift the lid. The squash should be giving in now. Soft but not sad. Stir through the spinach. It melts fast. Gone in seconds.
8. Spoon over some yogurt. Not all—just enough to ripple white through the rust-colored curry. Scatter coriander. It suddenly looks like something someone planned.

Why I Love This Recipe

I made it because I was tired and cold and hungry in a way only this kind of food answers. It hit all the notes. Creamy, spicy, sweet from the squash. The kind of meal that quiets the table. My partner didn’t even look up until the bowl was half-empty. That good.

Recipe Tips

• If the squash is awkward, microwave it a few minutes first. Softens it just enough to not fear for your fingers.
• No spinach, Use kale. Or leave it out. Still works.
• Want it vegan, Use coconut yogurt. Tastes like a different dish. Still brilliant.
• Add lentils if you want it heavier. I did once. It stuck to your ribs in a way that felt necessary.
• Make extra. Future-you will thank past-you.

How To Store Jamie Oliver Butternut Squash Curry 30 Minute Meals

• Room Temp: Let it cool. Don’t rush it. Cover after about an hour.
• Fridge: Three days easy, maybe four. Tastes better on day two. Always does.
• Freezer: Scoop it into containers. Label if you’re the organized type. Otherwise, mystery meals await.
• Reheating: Stovetop’s best. Add a splash of water. Stir. Microwave if you must—just pause halfway and mix.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen squash?
Sure. Thaw it. It cooks quicker, so watch it closely. Still delicious.

My curry’s too thick. Help?
Add hot water. Bit by bit. Stir until it feels right.

Why’s my squash uneven?
Cut it the same size. Don’t skip the stirring. Heat’s weird.

No chili. Still good?
Yes. Totally. The paste carries plenty of warmth.

What to serve?
Rice. Or naan. Or nothing. It stands alone just fine.

Nutrition (For the Curious Ones)

• Calories: 180
• Carbs: 27g
• Protein: 5g
• Fat: 6g
• Sugar: 6g
• Fibre: 2g
• Sodium: 430mg

Try More 30 Minute Meals Recipes:

• Jamie Oliver Vegetable Lasagne 30 Minute Meals
• Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
• Jamie Oliver Salmon Tray Bake 30 Minute Meals