This healthy recipe for butternut squash and spinach curry was kindly sent to Kitchen Geekery by Maisie Lewendon, and is perfect for those looking to vary their intake of vegetables, or have something pleasantly warming.Sweet potato would make an excellent substitute, or addition, to the butternut squash, and if you like your food spicier, just add some chillies, or more chilli powder. Personally, I like my butternut squash in fairly large chunks – but you can cut them to any size that you like, smaller chunks won’t take as long to cook. I also advise wilting the spinach beforehand, as it stops all the moisture from the spinach leaking into the curry.
- 1 large butternut squash (peeled and chopped)
- 4 onions (roughly chopped)
- 200 g spinach (wilted)
- 8 vine tomatoes (blended)
- 200 ml vegetable stock
- 2 tbsp vegetable oil
- 2 garlic cloves (crushed)
- 2 tsp curry powder
- 1 tsp chilli powder
- salt & pepper
- Not a lot of preparation is required, simply peel and chop the butternut squash and onions, wilt the spinach by placing it in a colander and pouring boiling water over it, blend the vine tomatoes and peel and crush the garlic cloves.
- Add the oil to a large saucepan and put on a medium heat.
- When the oil is hot, add the onions, garlic, curry powder and chilli powder and cook until the onions turn golden brown, this should take about 5 minutes.
- Then add the butternut squash, making sure you coat it completely in the spices, and cook for 10 minutes.
- Add the vegetable stock and blended tomatoes, and bring to the boil.
- Allow the curry to boil for 10 minutes.
- Cover the saucepan and place on a low heat to simmer the curry for about 30 minutes, or until the butternut squash has softened.
- If you want to serve with rice, start cooking it after the curry has been cooking for 15 minutes, then they should both be ready at about the same time.
- Once your squash has softened, stir in your wilted spinach and season to taste.
- Serve on a bed of basmati rice, a naan bread, or a chapati.