Butternut Squash & Cashew Nut Curry

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Servings: 4 servings
Calories: 272kcal


  • 600 g diced butternut squash (Dunnes/Tesco have prechopped ones to save time)
  • 1 diced red pepper (approx. 150g)
  • 1 finely chopped small onion (approx. 120g)
  • 2 cloves grated garlic
  • 1 thumb sized piece of grated ginger
  • 400 g tin chopped tomatoes
  • 400 mls light coconut milk
  • 20 g curry powder
  • 1 veg stock cube
  • 240 g tin of chickpeas or cannellini beans - drained weight (can leave out or sub for chicken etc)
  • 30 g cashew nuts


  • Heat large pan or wok over a medium heat and spray well with 1 kcal spray.
  • Sauté the onions for 2 minutes, then add the garlic, ginger and curry powder and sauté for 2 minutes more.
  • Add the red pepper and butternut squash and sauté for a further 2 minutes.
  • Add the coconut milk, tinned tomato and stock cube (crumble the cube in).
  • Add in the cashew nuts and chickpeas/cannellini beans.
  • Stir well and bring to a boil.
  • Reduce heat and simmer stirring from time to time for about 15 minutes until the butternut squash is tender and the sauce has thickened slightly.
  • Season with salt and pepper, to taste.


Serving: 1serving | Calories: 272kcal | Carbohydrates: 29g | Protein: 10g | Fat: 11g