A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, English and world cuisine.

Butternut Squash Curry

Vegetarian Curry Recipe

This Caribbean curry recipe is not only easy to make but it's packed full of flavour and is a great way to eat more of your five a day! 

With butternut, mango, green beans and peppers cooked in a rich and spicy coconut milk sauce. 

Spicy Butternut Squash Curry with Mango.
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Post updated December 2021 - the recipe is still the same.

Caribbean-style curry

Butternut Squash Curry

Top Tip!

As there are only two of us, I stored the rest in the fridge until the next day, then I blended it before reheating and we both had a lovely bowl of steaming spicy hot soup for lunch 😋

Can I make this ahead?

Yes, absolutely you can!

In fact, the flavours are even better. Just store it in the fridge and add a little water if it seems too thick when reheating.

Towards your five a day

Butternut and Mango curry is a great way to get everyone eating more veg, of course, if you're feeding kids you'll want to leave out the Scotch bonnet chilli and perhaps use a much milder chilli or perhaps leave it out altogether.

If you like butternut squash recipes, you will also like this Jamie Oliver butternut squash curry.

Okay, yes it's a long list of ingredients, but they're mostly spices and the end result was a delicious, filling and relatively cheap meal for 4-6 people.

I find the main ingredients are cheaper in ALDI, seriously, check them out if you don't shop there already.

Butternut curry ingredients

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

butternut squash curry recipe, Caribbean curry, vegetarian curry recipe, curry with coconut milk,
dinner, curry, main
Yield: 4-6
Author: Jan Bennett
Butternut Squash Curry Recipe

Butternut Squash Curry Recipe

A deliciously spicy way to get everyone eating more veg!
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour


  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp ground turmeric
  • 1 tsp black pepper
  • 2 tsp cinnamon
  • 2 tsp cayenne pepper
  • Vegetable oil for frying
  • 1 large onion - finely chopped
  • 2 garlic cloves - very finely chopped (or use a garlic press)
  • 4cm root ginger - peeled and very finely chopped
  • 1 red Scotch bonnet chilli - deseeded and finely chopped
  • 1 x 400ml tin coconut milk - full fat
  • 1 tablespoon dark muscovado sugar
  • the juice of 1 lime
  • 100ml hot vegetable stock or chicken stock
  • 1 small-sized butternut squash - peeled and cut into bite-sized pieces
  • a good handful of fine green beans - topped and tailed
  • 1 medium-sized mango - peeled, destoned and cut into bite-sized pieces
  • 2 red peppers - deseeded and cut into thickish strips
  • 2 medium-sized tomatoes - skinned and quartered
  • 1 x 400g tin red kidney beans - rinsed and drained
  • a good handful ready to eat baby leaf spinach
To Serve
  • a drizzle of coconut cream not milk - optional
  • 1 small bunch of coriander - roughly chopped
  • 2 limes - cut into wedges


  1. Grind the whole spices to a fine powder in a spice grinder, or use a pestle and mortar.
  2. Mix the ground spices with cayenne, turmeric, cinnamon and black pepper.
  3. Heat 1 tablespoon of oil in a frying pan and fry the red peppers for a few minutes until just soft then set aside for later.
  4. Heat another tablespoon of oil in a wide, shallow pan, add the peppers and cook for a few minutes until beginning to soften. Remove and set aside for later.
  5. Now, in the same pan add a little more oil and the onion.
  6. Cover with a lid and cook over low heat for 10 minutes until nicely soft but not browned.
  7. Add the garlic, ginger and chilli, cover and cook for 2-3 minutes.
  8. Stir in the ground spices and cook for a minute more, stirring so nothing burns.
  9. Add the coconut milk, sugar, lime juice, stock and butternut squash and green beans cover and simmer gently for 10 minutes, stirring now and then.
  10. Add the diced mango and cook for another 10 minutes more or until the butternut and beans are tender.
  11. Add the fried peppers, tomato quarters and kidney beans to the curry, cover and simmer for a couple of minutes or until the tomatoes are just beginning to soften.
  12. Add the spinach and cook for a minute until it wilts. Taste and add a little sea salt and sugar if needed.
  13. Drizzle with coconut cream, scatter over the chopped coriander and serve with lime wedges.
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