Caribbean Lamb & Squash Curry (Paleo)
Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.
Caribbean Lamb and Squash Curry
Equipment
- Large heavy-based pan
Ingredients
- 500 g leg of lamb diced and trimmed of fat
- 1 medium butternut squash peeled and chopped into cubes
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 cm ginger grated
- 1 tsp ground allspice
- ½ tsp turmeric
- 2 tsp curry powder
- 2 tsp garam masala
- Juice of 1 lime
- 1 x 400g can chopped tomatoes
- Coconut oil
- Salt and pepper
- Handful fresh coriander finely chopped
Instructions
- Brown the Lamb: Heat a little coconut oil in a large, heavy-based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.
- Cook the Aromatics: Add a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger, and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.
- Simmer the Curry: Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.
- Check and Serve: Check the squash is completely tender, then serve garnished with some fresh coriander.
Notes
- Adjust the spice levels to your preference by adding more or less chilli powder.
- This curry pairs well with a green salad or cauliflower rice for a Paleo-friendly option.
- For added richness, you can stir in a splash of coconut milk towards the end of cooking.
If you give this curry a try, I’d love to hear how it turned out!
Exploring the Flavours of Caribbean Paleo Cooking
Caribbean cuisine brings together bold spices, tropical ingredients and slow-cooked techniques that make every dish rich in both flavour and history. When you make this Caribbean lamb and squash curry, you're embracing a tradition of spice-forward meals that are deeply satisfying while remaining entirely Paleo compliant.
Why Caribbean Flavours Work So Well With Paleo
The Paleo lifestyle emphasises whole foods, clean proteins, and nutrient-dense vegetables—many of which align beautifully with traditional Caribbean ingredients. Spices like allspice, nutmeg, thyme, and ginger are not only delicious but also offer health benefits. Coconut milk adds creaminess without dairy, while root vegetables and squashes provide slow-digesting carbohydrates full of fibre, vitamins, and minerals.
Ingredient Swaps and Add-Ins
If you're missing any ingredients or want to put your own spin on this recipe, here are a few simple swaps and additions you can try:
- Instead of lamb, try goat, beef, or even chicken thighs for a different twist.
- Swap butternut squash with pumpkin or sweet potato for a seasonal variation.
- Add chopped spinach or kale towards the end of cooking for a boost of greens.
- Include diced green plantains for a heartier texture and added tropical authenticity.
Tips for Cooking with Lamb
Lamb has a strong, distinctive flavour that shines when paired with robust seasonings like those in jerk and curry blends. If you're new to cooking lamb, here are a few things to keep in mind:
- Look for grass-fed lamb when possible, which aligns more closely with Paleo values and typically has a cleaner taste.
- Trim excess fat to avoid overly greasy results, especially if you're using cuts like shoulder or leg.
- Sear the lamb well before simmering—it adds depth of flavour and locks in moisture for that fall-apart tenderness.
Batch Cooking and Freezing
This curry lends itself exceptionally well to batch cooking. Double or triple the quantities and freeze individual portions for easy midweek meals. Just make sure to let the curry cool completely before freezing, and use airtight containers or resealable freezer bags labelled with the date.
When you're ready to eat, simply defrost overnight in the fridge and reheat gently on the stove until piping hot. The flavours often deepen even further after resting, so leftovers are a bonus rather than a compromise!
Serving Suggestions
This lamb and squash curry is hearty enough to stand alone, but here are a few complementary Paleo-friendly sides to serve it with:
- Cauliflower rice – A classic choice for soaking up all that spicy sauce.
- Steamed greens – Think bok choy, broccolini or silverbeet with a drizzle of lemon juice.
- Simple cucumber salad – Refreshing and cooling, it balances the heat of the curry.
- Pan-fried green bananas – Traditional in Caribbean cuisine and a fun twist for Paleo eaters.
Spice Level Adjustments
If you're sensitive to heat, you can easily dial back the spice without losing depth of flavour. Reduce the quantity of chilli, or use a milder variety. On the flip side, if you're someone who loves a bit of fire, try adding fresh chopped scotch bonnet or habanero—just remember to handle them carefully and wash your hands after!
Entertaining Caribbean-Style
This dish is a showstopper at dinner parties. The exotic aroma alone sets the tone for a festive evening. You can keep the theme going with reggae or steel drum music, and a tropical fruit platter for dessert. Consider serving some homemade coconut water kefir or sparkling lime water with fresh mint to stay refreshed.
Why Paleo Meals Like This Make Sense
Unlike many modern dishes filled with additives, dairy, grains, or preservatives, this Caribbean lamb curry stays true to both its cultural roots and Paleo values. By focusing on slow-cooked meat, vegetables, herbs, and spices, you're giving your body something nourishing, satisfying and truly enjoyable.
It's also proof that eating Paleo doesn’t mean sacrificing excitement or indulgence. Quite the opposite—it invites creativity, cultural exploration, and new textures and tastes at every meal.
Share Your Version
Did you try a different protein? Add something extra? Make it in a slow cooker? I'd love to know how you adapted the recipe! Drop a comment and share your tips so others can benefit too.
Caribbean flavours, Paleo style—it really doesn’t get much better than this.