This dish stays a bit of time in the oven, but the end result is so worth it. Serve it with noodles or rice to soak up the sauce, and don't omit the lime juice (or lemon juice if you don't have limes on hand). It's the perfect finishing touch to brighten up the dish. 

Recipe by: Jennifer Bartoli
Serves: 4 servings
Prep Time: Quick & Easy


There is no ingredients for this recipe

Roasted Coconut Squash Curry


  • 3 cups of peeled and chopped squash (in 2cm chunks)
  • 1 small onion, chopped into chunks
  • 1 tbsp olive oil
  • ¼ tsp each salt and pepper
  • 1 can (400 mL) full-fat coconut milk
  • 1 tbsp curry paste (we used yellow)
  • 1 tsp finely grated ginger, packed
  • 1 can (398 mL) chickpeas, rinsed and drained
  • 2 cups broccoli florets
  • 1 bell pepper (any colour will do, we used yellow), cut into chunks 
  • 1 big pinch of cinnamon
  • To serve: noodles or rice, fresh cilantro or parsley and lime wedges


In large oven-safe baking dish, add squash, onion, olive oil, and half each of the salt and pepper. Using your hands, combine. Roast in 400°F oven until squash is just tender, about 20 minutes. Check on the mixture and tent dish with foil if onions start to brown too much.

Meanwhile, make the sauce by whisking together the coconut milk, curry paste, ginger and remaining salt and pepper until smooth. Set aside.

Add chickpeas, broccoli, bell pepper and cinnamon to your baking dish. Pour sauce overtop and combine, tucking in broccoli to make sure it isn’t sticking out too much. Put back in the oven until sauce has thickened slightly and veggies are cooked, about 20 to 25 minutes. Serve with noodles or rice, and top with fresh herbs and a squeeze of lime.