Sri Lankan-Style Pineapple, Cashew & Coconut Curry
Time to put your feet up, this sweet-savoury curry is ready before you know it. You'll simmer pineapple, butternut squash and cashews in a coconut stock till tender. Toss through mangetout and serve with fluffy rice.

Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient














You'll also need
Salt, Water, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you begin...
This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle
Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water and a generous pinch of salt
Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Heat a hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a medium-high heat
Peel and chop your brown onion[s] into wedges
Drain your pineapple slices (save the juice!) and chop roughly

Once hot, add the onion wedges and yellow mustard seeds with your curry powder, ground turmeric and chilli flakes (can't handle the heat? Go easy!)
Cook for 1 min or until fragrant

Once fragrant, add your butternut squash cubes and the chopped pineapple with the reserved pineapple juice
Add your cashews, tamarind paste, vegetable stock mix, ginger & garlic paste, creamed coconut and 150ml [225ml] [300ml] boiled water
Bring to the boil, then cover with a lid and put the dish in the oven for 22 min or until the butternut squash is tender

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the butternut squash is tender, remove the dish from the oven and add your mangetout
Give everything a good mix up, cover with a lid and return the dish to the oven for 2-3 min or until the mangetout is tender – this is your Sri Lankan-style pineapple, cashew & coconut curry

Serve the Sri Lankan-style pineapple, cashew & coconut curry with the baked rice to the side
Dig in!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, fish, mustard, nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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