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–+ servings

Butternut Squash Spinach Curry

A very simple vegan curry with only 323 calories per serving.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 2 servings

ingredients
 

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 cups butternut squash, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 1 cup low sodium vegetable stock
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 3 ⅓ cup fresh baby spinach

instructions
 

  • Put coconut oil in a large pot and heat it over medium heat. Add the onion and sauté for about 5 minutes.
  • Add the chopped butternut squash, chickpeas and vegetable stock. Season with turmeric, coriander and garam masala, and stir well.
  • Reduce the heat to medium-low, and let it simmer for 20 to 30 minutes, stirring frequently. When the squash is almost right, a few minutes before finish, stir in the spinach until wilted. 
  • The mixture should be thick and creamy, but not too dry. Make sure the butternut squash is fork-tender before removing from heat. Serve with basmati rice or flatbread.

nutrition

Nutrition Facts
Butternut Squash Spinach Curry
Amount per Serving
Calories
203
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
0
mg
0
%
Sodium
 
520
mg
23
%
Potassium
 
1098
mg
31
%
Carbohydrates
 
34
g
11
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
4
g
8
%
Vitamin A
 
27260
IU
545
%
Vitamin C
 
62.2
mg
75
%
Calcium
 
170
mg
17
%
Iron
 
3.3
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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