Lamb and squash curry

  • serves 4
  • Easy

For those nights when only a curry will do. This quick curry of lamb steaks, butternut squash and ginger is full of flavour and a healthy family meal.



  • lean lamb leg steaks 400g, cut into pieces
  • madras curry powder 2 tsp
  • garlic 2 cloves, crushed
  • root ginger 3cm piece, grated
  • olive oil
  • onion 1, finely chopped
  • coriander a small bunch, leaves and stems chopped separately
  • vegetable stock or water 300ml
  • butternut squash 500g, peeled and cut into 2cm cubes
  • frozen peas 100g
  • naan bread to serve
  • mango chutney to serve (optional)


  • Step 1

    Toss the meat with the curry powder, garlic and ginger and season. Heat 2 tsp oil in a large saucepan. Add the onion and coriander stems and cook for 2-3 minutes. Add the meat and brown for another couple of minutes. Pour in the vegetable stock or 300ml water. Cook for 15 minutes uncovered on medium heat. Add the squash pieces and cook for a further 7 minutes. Add the peas and cook for a further 3 minutes. Serve with warm naan bread and mango chutney, if you like.

Nutritional Information

  • Kcals 235
  • Carbs 16.4g
  • Protein 23.9g
  • Fat 8.7g
  • Salt 0.23g
  • Fibre 4.4g