Butternut & Spinach Curry [vegan]

This butternut & spinach curry makes a hearty and healthy dinner. Ready in less than 40 mins this is another of our one-pot family favourites.

This butternut & spinach curry makes a hearty and healthy dinner. Ready in less than 40 mins this is another of our one-pot family favourites.

The butternut squash is cooked in a light tomato sauce, lightly spiced with aromatic garam masala, ginger and tamarind. I have added some baby spinach and chickpea to boost the nutritional content of this vegan dish.

I like to serve this butternut & spinach curry with some wholegrain rice, fresh coriander, a squeeze of lime juice, some naan bread and a spoon of dairy-free yoghurt. If you prefer something spicier, do not hesitate to add some chilli flakes on top.

Available all year long, butternut squash is at its best between September and December in the UK. With a gorgeous orange flesh naturally rich in beta carotene, vitamin Bs, potassium and fibre, butternut squash is an essential autumn vegetable.

If like me, you love the combination of butternut and curry check out my curried butternut squash soup recipe. Another seasonal must-try bursting with flavours, it is served with chopped walnuts, fresh coriander and a swirl of dairy-free cream or yoghurt.

Butternut squash is also perfect in winter salads such as this roasted butternut squash, broccoli and lentil salad tossed in a creamy tahini dressing. It makes a delicious and satisfying lunch or light dinner.

I hope you enjoy this recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Butternut & Spinach Curry [vegan]

This butternut & spinach curry makes a hearty and healthy dinner. Ready in less than 40 mins this is another of our one-pot family favourites.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Curries, One-pot Meals

Cuisine Indian

Servings 6 people

Calories 135 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• vegetable oil
• 1 onion
• 3 garlic cloves crushed
• 1 heaped tablespoon of freshly grated ginger
• 1 Tbsp garam masala
• 500 g diced butternut
• 400 g can chopped tomatoes
• 1 tsp tamarind paste
• 375 ml vegetable stock
• 200 g baby spinach
• 400 g can chickpeas
• lime juice

TO SERVE:

• rice
• fresh coriander
• dairy-free yoghurt
• lime juice
• naan bread

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Instructions

 

• Cut peeled butternut into 1.5cm [0.6 inches] dice.
• Heat some vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
• Add grated ginger and garam masala. Fry gently for another minute or so.
• Add butternut dice, chopped tomato, vegetable stock, tamarind paste. Bring to the boil. Cook covered for 20-25mins under medium heat until butternut is cooked (it should still have a bite). Don’t forget to stir from time to time so that the vegetables do not stick to the bottom of the pan.
• When done, stir the baby spinach with the vegetable and cook until wilted. Add drained chickpeas and cook for a few more minutes until heated through. Season with lime juice and salt if needed.
• Serve with rice, topped with fresh coriander, naan bread and some (dairy-free) yoghurt.

Nutrition

Calories: 135kcalCarbohydrates: 27gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 562mgPotassium: 746mgFiber: 7gSugar: 6gVitamin A: 12206IUVitamin C: 35mgCalcium: 125mgIron: 3mg

Find this recipe online:

Butternut & Spinach Curry [vegan]

https://theflexitarian.co.uk/recipe-items/butternut-spinach-curry-vegan/

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• Roasted Butternut on Toast [vegan]