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–+ servings

Butternut Squash Spinach Curry

A very simple vegan curry with only 323 calories per serving.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 servings

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 3 cups butternut squash, peeled and diced
  • 1 can chickpeas, rinsed and drained
  • 1 cup low sodium vegetable stock
  • ½ teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 3 ⅓ cup 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.

Nutrition

Calories: 203kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 520mg | Potassium: 1098mg | Fiber: 7g | Sugar: 8g | Vitamin A: 27260IU | Vitamin C: 62.2mg | Calcium: 170mg | Iron: 3.3mg