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Butternut & Spinach Curry [vegan] © The Flexitarian

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
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Curries, One-pot Meals
Cuisine Indian
Servings 6 people
Calories 135 kcal


  • large saucepan


  • 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


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


  • 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.


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