Below the Line Recipe: Squash & Pineapple Curry

Squash & Pineapple CurryCurry is another go-to in general. Nothing authentic about the curry’s I make, true, but they’re a good way to use up veg or have a quick and healthy meal without having to resort to a (gasp) ready meal.

Admittedly the pineapple is a bit random, but I needed to ‘bulk’ out the meal to stretch to 3 meals. It actually adds a nice contrast of sweetness to the dish, so I was pleasantly surprised!

Squash & Pineapple Curry

  • Prep: 5 minutes
  • Cook: 25 minutes
  • Total: 30 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 2-3


  • Half butternut squash, chopped into bitesize pieces (24.5p)
  • 1/6 swede, chopped into bitesize pieces - optional (0.75p)
  • 3/4 onion, finely chopped (3.5p)
  • Just under half pineapple, chopped into bitesize pieces (24.5p)
  • 1 tin chopped toms (34p)
  • 1/2 tsp curry powder (1.5p)
  • 1/4 tsp oil (0.25p)


  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 on Below the Line.

Total Cost: 89.5p, or 29.8p per serving (based on 3 servings)

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