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Butternut Squash & Pomegranate Massaman Curry with Butternut Squash & Pomegranate

  • Gluten Free
  • Paleo
  • Vegetarian
  • Asian
  • Thai

This Thai Massaman curry is given a veggie-kick with hearty butternut squash and carrots. It all comes together in less than 30 minutes and is served alongside nutrient-rich and gorgeously nutty cauliflower “rice”.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Peel and chop the butternut squash into small pieces.

  • 3.0 min

    Peel and finely chop the red onion.

  • 4.5 min

    Peel and chop the carrot into thick diagonal slices.

  • 6.0 min

    In another saucepan, add the squash and carrots; cover with water. Bring the saucepan to the boil and cook until the squash is tender and easily pierced with a fork.

  • 7.0 min

    Julienne the capsicum.

  • 8.5 min

    Finely chop the cauliflower or alternatively, pulse a few times in a blender, until it forms a rice like consistency.

  • 10.5 min

    In a wok or deep frying pan, heat half of the olive oil over medium-high heat.

  • 11.5 min

    Add the red onion and sautee until softened.

  • 12.5 min

    Add the curry paste and vegetable stock.

  • 13.0 min

    Using the back of a wooden spoon, stir the curry paste into the stock until dissolved completely.

  • 14.0 min

    Stir through the coconut milk.

  • 15.0 min

    Add the capsicum and lower the heat to a gentle simmer.

  • 15.5 min

    In another frying pan, heat the remaining olive oil over high heat.

  • 16.5 min

    Add the cauliflower to the pan and sautee until softened and slightly golden-brown in colour.

  • 19.5 min

    Season the cauliflower well with salt and pepper.

  • 20.0 min

    Drain the carrot and squash and stir through the curry.

  • 21.0 min

    Distribute the cauliflower rice among serving plates.

  • 22.5 min

    Distribute the curry among serving plates.

  • 24.5 min

    Garnish with pomegranate seeds and coriander and serve.

  • Ingredients

    Olive Oil

    2 tablespoons per person

    Massaman Curry Paste

    Coconut Milk

    Butternut Squash




    Red Capsicum


    Fresh Coriander


    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person


    seeds removed 1/3 per person


    finely chopped

    Red Onion

    finely chopped

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Reviews (1)


5 out of 5 stars
Portion Size
Ease of cooking

very kid friendly taste, easy to follow instructions, heaping serving portions, pomegranate seeds cut the richness of the sauce.

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