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Butternut Squash & Mango Curry (Slow Cooker)

A creamy, mildly spiced slow cooker curry with butternut squash, chickpeas, and mango

Prep: 15 minutes
Cook: 6-8 hours (low) or 3-4 hours (high)
Total: 6-8 hours
Servings: 4 (or 6 lighter portions)
Difficulty: Easy

Ingredients

  • 1 medium butternut squash, peeled and cubed
  • 1 can coconut milk
  • 1 can chickpeas, drained
  • 1 can mango slices or chunks, drained (in juice)
  • 1 onion, diced
  • 1 fresh red chilli, sliced
  • 3 cloves garlic, minced
  • 1 thumb fresh ginger, grated (or 1 tsp lazy ginger)
  • 2 tbsp korma or tikka curry paste
  • 1 tbsp smooth peanut butter
  • 1 lime, juiced
  • 1 handful spinach
  • salt to taste
  • fresh coriander, to serve
  • toasted flaked almonds, to serve
  • rice or naan, to serve

Instructions

  1. Add the squash, chickpeas, onion, chilli, garlic, and ginger to the slow cooker.
  2. Whisk the coconut milk with the curry paste and peanut butter, then pour over everything. Don't worry if it doesn't cover the squash—it'll release plenty of liquid as it cooks.
  3. Cook on low for 6–8 hours or high for 3–4 hours. Give it a stir halfway through if you're around, but it's not essential.
  4. In the last 30 minutes, stir in the mango chunks and spinach.
  5. Finish with lime juice and salt to taste.
  6. Serve over rice or with naan, scattered with fresh coriander and toasted flaked almonds.

Notes & Tips

  • Keeps in the fridge for 3–4 days and tastes even better the next day.
  • Freezes well for batch cooking.