Curried Butternut Squash, Pak Choi, Onion and Coconut Stew

Diced butternut squash cooked in a curried creamy coconut milk, and served with pak choi, lime juice and chopped coriander.


  • No butternut squash? Use pumpkin instead. 
  • No pak choi? Swap for spinach or kale. 
  • No coconut milk? Use with any milk you prefer to cook with. Cashew milk would be a great alternative. 
  • No vegetable stock? Just use water. 
  • No rice? Serve with naan bread instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 4


550 g Butternut squash (peeled and cubed )

300 g Pak Choi (quartered)

1 Onion (finely chopped)

2 Garlic cloves (grated)

50 g Ginger (grated)

1 tbsp Garam masala

1 tsp Ground turmeric

1 Can coconut milk (400 ml)

400 ml Vegetable stock

Olive oil

1 Lime (juiced)

20 g Coriander (chopped)

Salt & pepper

Basmati rice (to serve)


  1. Heat 2 tbsp olive oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes until soft. Add the ginger, garlic, and butternut squash and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cook for another minute.
  2. Add the stock and season generously with salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the butternut squash is tender. Stir in the coconut milk and cook for 5 minutes.
  3. While that's cooking, cook your rice in boiling salted water and pan fry the pak choi in olive oil, until tender and lightly charred.
  4. Remove the stew from the heat and stir in the coriander and lime juice. 
  5. To serve, divide the rice between bowls and ladle the stew on top. Add your pak choi to the bowl, and sprinkle over some more coriander, if you like. Enjoy!
stew in oddbox bowl

How to store

Store in an airtight container in the fridge, for up to 3 days, or freeze for up to 1 month. 


Reheat any leftovers and serve with warm naan bread.