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1 butternut squash butternut squash
(peeled, deseeded and diced)
2 tbsp tbsp oil oil
onions onion
(peeled and diced)
2 tsp tsp ground cumin ground cumin
2 tsp tsp ground tumeric ground tumeric
0.5 tsp tsp cinnamon cinnamon
1 tsp tsp chilli powder chilli powder
1 tbsp tbsp easy ginger easy ginger
1 red peppers red pepper
(deseeded and diced)
400 ml ml coconut milk coconut milk
100 ml ml pineapple juice pineapple juice
200 g g cashew nut cashew nut
(soaked in water overnight)
30 g g dried mango dried mango
(chopped, plus extra slices to garnish)
coriander coriander
(leaves, to garnish )

To serve

rice rice
kidney beans kidney beans

Tangy cashew and squash curry

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35 min


This colourful, fruity curry is a real winner. For a filling and tasty accompaniment, add a tin of drained kidney beans to your rice before steaming. Serve with two portions of your favourite vegetables.

  1. Preheat the oven to 220ºC/200ºC fan/gas mark 6. Scatter the diced squash across a roasting tray and toss in 1 tbsp oil. Roast for 15-20 minutes, until beginning to go brown.
  2. Meanwhile, add the remaining oil to a large pan and fry the onion for 5 minutes until soft. Stir through the spices and ginger for kick and cook for 1-2 minutes. Add the pepper, cooking for a further 1 minute.
  3. Pour in the coconut milk for creaminess, pineapple juice for fruitiness and 100ml water. Add the drained cashews and mango, then simmer, uncovered, for 20 minutes.
  4. Add the roasted squash to the pan and simmer for a further 5 minutes, garnishing with coriander and dried mango for chew.