Roasted Squash Dulse Curry

by Edward Daniel

Roasted Squash Dulse Curry came about because I wanted to create a dish that had a rustic earthy feel to it. This dish makes a thick creamy sauce too, which I love. Serve with quinoa or even raw cauliflower rice. I had a close friend staying for the weekend so it was a perfect addition to our dinner.

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg squash (e.g. Crown Prince)
  • 2tbs coconut oil
  • 10g dulse, dried
  • 600ml (old and opened) white wine
  • 1 medium onion
  • 2tbs olive oil
  • 2tbs coriander powder, ground
  • 4 juniper berries, crushed
  • 2 cloves of India
  • pinch of salt
  • few sprigs of mint
  • ¼ chipotle, chopped (optional)


  1. Preheat oven to 170 degrees Celsius.
  2. Soak the dulse in white wine and set to one side.
  3. Place the squash in a baking tray and baste with the olive oil. Bake in the oven for about 45 minutes.
  4. Remove the squash from the oven. Set aside to cool.
  5. Remove the skin of the squash. (Note that the skin is nutritious so you can eat separately). Deseed and cut into thick chunks. Set to one side.
  6. Sauté the onion in olive oil. When translucent add the coriander powder and continuing cooking under a medium heat for a couple of minutes.
  7. Drain the dulse and use the liquid to add to the onions. Set the dulse to one side.
  8. Add, the juniper berries, cloves, salt and continue cooking for about 5 minutes under a medium heat. The sauce should start to thicken.
  9. Add the squash and continue cooking for a further 5 minutes.
  10. Switch off the heat. Toss in the dulse and if required, mix in the chipotle.
  11. Garnish with the mint leaves.


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