Butternut Squash Curry

Cooking Time - 2 hrs
Serves 4
Equipment – Firegrill & Cookpot
Fire - Medium heat 


One of our favourite Vegetarian campfire dishes.  


1 Medium sized Butternut Squash, peeled and chopped into chunks

1 tbsp olive oil

4 large tomatoes

1 red onion

 2 tbsp mild curry paste

300mls vegetable stock

400g chick peas, rinsed and drained

3 tbsp Greek yogurt

One handful of coriander chopped

Ready made naan breads



Heat the oil in the cook pot and cook the butternut squash for 3-4 minutes until lightly browned.

Add the onion and curry paste and fry for a further 3-4 minutes.

Pour over the stick and simmer until butternut squash is tender.

Add the tomatoes and chick peas until the tomatoes slightly soften.

Warm the naans on the the grill.

Take the cookpot off the heat and stir through the coriander and yogurt.

Serve with the naan.

Tip: If you have another Cookpot cook the rice first. It will easily keep warm in the cook pot.