A very simple vegan butternut squash curry with only 323 calories per serving.
They say baking is science and cooking is art. And I couldn’t agree more. There’s just something about having fun with fresh ingredients, playing with spices, tasting and re-tasting to get it just right that makes me love to spend my evenings in the kitchen. I’m a huge fan of simple and forgiving recipes, and this Butternut Squash Spinach Curry is as forgiving as it can get.
What Exactly Goes into a Butternut Squash Spinach Curry?
Well, butternut squash, and the rest is kind of optional. The major components I used are:
- Onion
- Butternut squash
- Chickpeas
- Spinach
I know spinach is in the name, but the truth is, you can totally omit it if you’re not a fan. Also, I cook my butternut squash curry in vegetable stock for a much fuller flavour, but you can just as easily use water. The texture will remain the same, but it will be slightly less flavourful (with fewer calories and lower in sodium).
Can I Make This Curry a Day Ahead?
Absolutely! To be honest, peeling and chopping that butternut squash takes me forever, so the only way I ever make this dish is in bulk. It can sit in the refrigerator for up to two days, and you can even freeze it for up to two weeks. The best part is, it tastes just as good cold as it does hot, so if you want to pack it with you for lunch, you don’t even have to worry about finding a microwave.
Butternut Squash Spinach Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cups (420g) butternut squash, peeled and diced
- 1 can (1 can) chickpeas, rinsed and drained
- 1 cup (235g) low sodium vegetable stock
- ½ teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 3 ⅓ cup (100g) 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.
Sara @ Don't Feed After Midnight says
I’m rather partial to a good curry and this sounds amazing!
Ana says
Thank you Sara!
Corina Blum says
I love a butternut squash and spinach curry and often make a similar one. I think it’s a great idea to use coconut oil and that’s something I need to remember to do next time as I have a pot that I keep forgetting to use!