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Squash Curry & Super Healthy Roti

Updated: Oct 18, 2021

Prep Time: 30 min - Cook Time: 60 min - Total Time: 1 hour 30 min

Enjoy this warm, cosy dish on a rainy day. From the creamy coconut milk to the nutty crunch cashews, colourful vegetables, the hint of basil and the crisp roti this is a dish that'll make you the winner at any potluck!

Ingredients List:

Squash Curry:

  • 1 1/2 tbsp coconut oil

  • 1 onion, thinly sliced

  • 2 tbsp fresh ginger, minced

  • 2 garlic cloves, minced

  • 1 large red bell pepper, sliced into strips

  • 3 tbsp red Thai curry paste

  • 1 tbsp Healthy U India Spice

Alternative to Healthy U India Spice

2 tsp ground coriander

1 tbsp ground cumin

1 tbsp garam masala

2 tsp ground turmeric

2 tsp dry ground mustard

2 tsp salt & black pepper

  • 1 tbsp soy sauce

  • 2 tbsp honey / maple syrup

  • 3-4 cups butternut squash (peeled and cubed or buy pre-cut squash)

  • 1 tbsp Healthy U India Spice

  • 3-4 cups coconut milk (Silk brand)

  • 3 cups broccoli, chopped

  • 2 tbsp lemon juice (around 1/2 a lemon)

  • 1 can chickpeas (or 1/2 cup dried chickpeas and add them at the beginning so they cook with the curry)

  • 1/4 cup fresh basil, chopped (or cilantro)

  • Garnish: 2/3 cup roasted cashews


  • ½ cup flaxseed, ground

  • ½ cup tapioca flour (or arrowroot flour)

  • 1 cup coconut milk (Silk Brand)

  • 3/4 tsp salt

  • Optional: garlic powder

  • For cooking: canola oil spray or 1-2 tbsp canola oil


Squash Curry:

  1. At medium heat, caramelize onion in coconut oil using a large pot.

  2. To the pot, add in garlic, ginger, Thai curry paste, India spice, soy sauce, honey, and red peppers.

  3. Once cooked, add in coconut milk, squash and stir. (The liquid should cover 1/2 the volume of the curry. You can add more coconut milk as needed). Cover with lid and let it cook untouched for 5 minutes.

  4. Add broccoli and combine into curry. Cover and let cook for another 5 minutes until tender.

  5. Add lemon juice and chickpeas to curry. Allow curry to cook for another 10-15 minutes.

  6. Remove from heat and top with cashews and fresh basil.


  1. In a large bowl, add flour, flaxseeds, garlic powder and salt.

  2. Then slowly pour in the coconut milk.

  3. Stir and remove as many clumps as possible. (The consistency should be thick and creamy.)

  4. Heat at medium a nonstick pan and coat with canola oil.

  5. Ladle on around 1/4 cup of batter onto the heated pan.

  6. Allow it to cook for 5 minutes and flip. Cook for an additional 5 min before scooping onto a plate. Cover with wet paper towel/clean towel to keep from drying until ready to serve.


  • Using fortified coconut milk and milk alternatives can help you meet your calcium and vitamin D needs.

  • Flaxseeds are a good source of fibre and omega-3 fatty acids.

  • Curries can be kept in the fridge for 3-4 days or lied flat in a ziplock bag and frozen for up to a month.

  • Coconut milk can be frozen for 1-3 months with a slight change in texture.

  • You can store roti in between parchment paper layers in the fridge in a ziplock bag, and toast when ready to serve.

  • For the protein source: You can also use chicken, tofu, shrimp or a combination.


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