Squash & Mushroom Curry

Another recipe to add to your #meatlessmonday repertoire. This simple curry is a nice flavoursome dish to meal prep for your lunch box this week it’s comforting,  filling and it also tastes better and better each day. Sometimes if I want to change it up to make it feel like a different meal for lunch on the 3rd or 4th day I add a little peanut or cashew butter to the curry and it totally transforms it. I also love to serve mine simple in a lunch box with some diced banana and a dollop of coconut yogurt. Need help making this recipe? Why not watch the recipe video here.

Serves 4 portions

Cooks in 30 Minutes


  • 1 medium squash peeled and dice into small chunks
  • 2” ginger peeled and grated
  • 500g mushroom
  • 1 tbsp. cumin
  • ½ tbsp.  turmeric
  • ½ tbsp. coriander
  • 1 tbsp. mustard seeds
  • 2 small cloves of garlic peeled and crushed
  • 3 tbsp. tomato paste
  • 500 ml stock


  1. In a large saucepan over a medium heat, add a little olive oil. Toss in the garlic and cook for 2 minutes until its fragrant and a little coloured. Next, toss in the ginger, spices and tomato paste, cook for 1 minutes.
  2. Add the squash, mushroom and stir to combine into the spice paste.
  3. Pour over the stock and bring the pot to boil, turn a little lower and simmer for 20 minutes until the squash is tender.
  4. Serve with rice.