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Easy Butternut Squash & Spinach Curry

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Soft, sweet butternut squash & spinach curry. Quick, healthy, easy, creamy, totally delicious and ready in only 30 minutes!

Soft, sweet butternut squash & spinach curry. Quick, healthy, easy, creamy, totally delicious and ready in only 30 minutes!

I adore curry. It is one of my all time favourite foods and whilst I enjoy cooking elaborate and often complicated traditional curry dishes as a treat at the weekends, for a mid week meal, after a hectic day, quick and easy wins every time.

This Butternut Squash & Spinach Curry is high in delicious, creamy, curry taste but low in effort. It can also be cooked from start to finish in only thirty minutes and is mild enough for the whole family to enjoy. If however you want to inject a little heat into the mix, there is the option to add some fresh chilli or dried chilli pepper flakes.

Serve this curry with a steaming pile of freshly cooked rice or warm naan bread. If you are feeling extra hungry be a devil and have both. Don’t forget the mango chutney too!

If you love curry as much as me then you might also like to try my Curry Hummus. It is the bomb!

I  would love to hear your feedback on my Butternut Squash & Spinach Curry so please leave your comments below. You can also share your pictures with me on Instagram (@avirtualvegan) and add the hashtag #avirtualvegan so I don’t miss them.

5 from 1 vote
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Easy Butternut Squash & Spinach Curry

Soft, sweet butternut squash and spinach in a creamy curry sauce. Ready in only 30 minutes!
Course Entree, Main Course
Recipe Type gluten-free, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 232 kcal
Author Melanie McDonald

Ingredients

  • 1 tablespoon coconut oil (if you don't have coconut oil then you can sub it for whatever oil you usually use)
  • 1 medium onion , sliced thinly
  • 3 cloves garlic , chopped finely
  • 1 fresh chilli pepper or 1/2 teaspoon of , dried chilli flakes, (optional)
  • 2 tablespoons mild curry powder
  • 1 tablespoon arrowroot powder , or cornstarch
  • 1 medium butternut squash , peeled, deseeded & chopped
  • 398 - 400ml | 13.5 oz can coconut milk
  • 240mls | 1 cup water
  • 3 large handfuls spinach
  • 1 squeeze of lemon juice
  • Salt and pepper

Instructions

  1. Heat a large pan and add the oil.

  2. Sauté onion until golden

  3. Add the garlic and chilli if you are using it and sauté for a minute or two longer.
  4. Add the curry powder and continue cooking for another minute, stirring frequently.
  5. Add the arrowroot or cornflour and stir well again. It will go a little clumpy and stick to the bottom a bit but don't worry.
  6. Gradually add the water, stirring as you go to get any lumps out.
  7. Add the butternut squash and the coconut milk and season generously with salt and pepper.
  8. Simmer over a medium heat until the butternut squash pieces are tender (15 - 20 minutes depending on how big you cut your chunks)
  9. Add the spinach. You might struggle to fit it in but it will wilt very quickly and then you will be able to stir it into the sauce.
  10. Just before serving add a squeeze of lemon juice and stir to incorporate.
Nutrition Facts
Easy Butternut Squash & Spinach Curry
Amount Per Serving (1 servingg)
Calories 232 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 42mg 2%
Total Carbohydrates 35g 12%
Dietary Fiber 9.5g 38%
Sugars 6g
Protein 4.4g 9%
Vitamin A 502%
Vitamin C 103%
Calcium 16%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.



This recipe has been submitted to the Tinned Tomatoes Meat Free Monday link up and the Try A Bite Tuesday Link Up. Check it out for more recipe inspiration!

Soft, sweet butternut squash & spinach curry. Quick, healthy, easy, creamy, totally delicious and ready in only 30 minutes!
Share33
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A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to amazon.com. I make a very small commission when you order from Amazon through one of my links. These is no extra charge to you at all. This very small income goes towards the costs of running this site (things such as web hosting fees, domain name fees, technical assistance,  ingredients, equipment & necessary software/hardware). This post may contain affiliate links.

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Comments

  5. I made this tonight and it was delicious! I used arugula instead of spinach because it’s what I had on hand and it still came out great. I’ll definitely be making it again because it’s a perfect fall dish!

    Reply

  8. This looks great. I love pumpkin and think that it is underrated. The combination with the spinach sounds fresh and healthy.

    Reply

  9. That’s a gorgeous looking curry! This would be a great meal to have on nights when I need a break from meat. Thanks for sharing!

    Reply

  10. Mmmm….this looks like the perfect dish for fall – can’t wait to give it a try! Thanks for sharing with us at #TryaBiteTuesday – pinned & shared your delicious curry. Hope to see you back next week!

    Reply

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