Butternut Squash Spinach Curry
Creamy, comforting, and packed with flavour, this butternut squash spinach curry is a simple plant-based meal that’s perfect for weeknights.
Servings 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt or to taste
- 3 cups butternut squash, peeled and diced
- 1 can chickpeas, rinsed and drained
- 1 cup low sodium vegetable stock
- 3 ⅓ cup fresh baby spinach
Instructions
- Add coconut oil to a large pan on medium heat, once melted add finely chopped onion. Stir and fry for a few minutes then add crushed garlic. Leave to cook for a further minute.
- Add all the spices – turmeric, coriander, garam masala and salt. Cook for 30 seconds until fragrant, add a little more oil if needed so it doesn't burn.
- Stir in the diced butternut squash, chickpeas and vegetable stock. Bring to a gentle simmer, reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes. The squash should become tender when pierced with a fork.
- After 20 minutes, stir in the fresh spinach. Cook until just wilted but still bright green.
- Check that the butternut squash is fork-tender. Adjust seasoning if needed, then serve hot with basmati rice, naan, or your favourite flatbread.
Nutrition
Calories: 205kcal | Carbohydrates: 33g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1157mg | Potassium: 737mg | Fiber: 9g | Sugar: 4g | Vitamin A: 13649IU | Vitamin C: 32mg | Calcium: 131mg | Iron: 3mg