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Sunny Sri Lankan Curry

Sunny Sri Lankan Curry
Sunny Sri Lankan Curry

Sometimes you can’t beat a big, rich Sri Lankan curry. When a dish is this colourful - you know it’s gunna be a good’n!

You may have noticed we’re on a bit of a health hype at the moment, so for this recipe we reduced the levels of saturated fat typically found in a Sri Lankan curry - but trust us, you won’t be able to tell the difference! It’s still creamy and jam-packed with flavour

This is the ultimate vegan sri lankan curry and if you're feeling like something spicy tonight then we think you will LOVE this veggie curry from heaven!



  • 1 small butternut squash (about 400g)
  • 1 tsp vegetable oil
  • 20g cashews
  • 2 eschalion (banana) shallots
  • 3 large garlic cloves
  • 5cm piece fresh ginger
  • 1 fresh green bird's-eye chilli
  • 1 red pepper
  • 1 orange pepper
  • 1 tsp coconut oil
  • 1 tsp ground turmeric
  • 1 tbsp curry powder
  • 1 tbsp black mustard seeds
  • 1 tbsp tomato purée
  • 15 curry leaves (optional)
  • 200ml reduced-fat coconut milk
  • 10g desiccated coconut
  • 100g fresh baby spinach leaves
  • ½ lime
  • 10g fresh coriander
  • salt & black pepper


  1. 1.


    First, prep the squash and cashews | Trim and peel the butternut squash, halve it and scoop out the seeds | Cut the squash into 2.5cm cubes | Spread the cubes over the lined baking tray, drizzle over the vegetable oil, season with salt and pepper, put the tray in the oven and roast for 30 minutes until tender | Toast the cashews in the oven on the small baking tray for the last 5–8 minutes until golden, then roughly chop

    Now, prep the rest of your ingredients | Peel and finely dice the shallots | Peel and grate the garlic | Peel the ginger by scraping off the skin with a spoon, then grate | Rip the stem from the chilli, cut it in half lengthways and remove the seeds if you prefer, then finely slice | Trim, halve, core and dice the peppers

    Time to cook the curry! | Heat the coconut oil in the large saucepan or wok over a medium heat | Add the shallots and a pinch of salt and cook, stirring, for 4–5 minutes | Add the garlic, ginger and chilli and stir for 1 minute | Add the turmeric, curry powder, mustard seeds, tomato purée and curry leaves (if using) and stir for 30 seconds | Add the peppers and stir for 1 minute | Pour the coconut milk, water and half the desiccated coconut into the pan (reserve the rest to sprinkle over the curry at the end) | Stir to combine, turn up the heat and simmer for 4–5 minutes

    Add the spinach and stir to wilt | Add the roasted butternut squash cubes and fold them into the curry | Squeeze the juice from the lime into the pan and fold it into the sauce

    Taste the curry, season to perfection with salt and pepper, sprinkle with the cashews, coriander leaves (if using) and remaining desiccated coconut and serve immediately