Frugal Butternut Squash & Pineapple Curry – a delicious recipe with butternut, onion, pineapple, tomatoes, curry powder, oil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat a saucepan and add the onion. Put the lid on and let it sweat for a few minutes.
2
Add the swede and butternut squash and cook for 5 minutes or so to brown
3
Add the chopped tomatoes and curry powder and bring to a boil then cover and simmer for a minimum 15 minutes.
4
While the curry is cooking, whack your grill up to high and put your pineapple on some foil on a tray. Once hot, grill the pineapple until the edges colour, then flip and colour again. This should take about 15 minutes.
5
Once your pineapple is grilled, add it to your saucepan and stir to mix.
6
Serve with rice, flatbreads, raita or whatever you have! I had a little rice and some flatbread with mine.
124
kcal
Calories
10
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 butternut squash chopped into bitesize pieces, 1/8 swede chopped into bitesize pieces, 3/4 onion finely chopped, 1/2 pineapple chopped into bitesize pieces, and more.
Yes, Frugal Butternut Squash & Pineapple Curry falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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