Coconut cashew & butternut squash curry

Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. It’s perfect for a family meal

  • Prep:15 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 29g
  • saturates 17g
  • carbs 56g
  • sugars 0g
  • fibre 12g
  • protein 14g
  • salt 0.1g


  • 1 tbsp oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finley chopped
  • 1cm piece of ginger, peeled and grated
  • 2 tbsp mild curry powder
  • 400g can coconut milk
  • 200g can chopped tomatoes
  • 75g cashew nuts, blitzed to a fine powder
  • 4 tbsp raisins
  • 400g can chickpeas, drained
  • 1 large butternut squash, peeled and cut into chunks (about 750g prepared weight)
  • rice, naan breads and pickles, to serve (optional)


  1. Heat the oil in a large saucepan over a medium heat. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir.

  2. Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Pour in 200ml water, then bring to the boil and immediately reduce the heat to low. Simmer uncovered until the squash is tender, about 20 mins, stirring occasionally to prevent it from sticking. Season to taste. If freezing, leave to cool completely first. Can be frozen for up to one month. Reheat from frozen at 200C/180C fan/gas 6 for 10-15 mins. Serve with rice, naan and pickles, if you like.

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