![Butternut & Spinach Curry [vegan] © The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2020/11/Butternut-Spinach-Curry-vegan-v8-©-The-Flexitarian-300x300.jpg)
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.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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