Butternut Squash And Spinach Curry Recipes

INDIAN BUTTERNUT SQUASH CURRY

Indian butternut squash curry image

Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry

Provided by Good Food team

Time 50m

Number Of Ingredients 10

Ingredients

200g brown basmati rice
1 tbsp olive oil
1 butternut squash, diced
1 red onion, diced
2 tbsp mild curry paste
300ml vegetable stock
4 large tomatoes, roughly chopped
400g can chickpeas, rinsed and drained
3 tbsp fat-free Greek yogurt
small handful coriander, chopped

Steps:

Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Nutrition Facts : Calories 423 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.51 milligram of sodium

EASY BUTTERNUT SQUASH CURRY WITH SPINACH

Easy Butternut Squash Curry with Spinach image

Easy Butternut Squash Curry with Spinach - a simple delicious vegan curry with chunks of butternut squash and a creamy coconut curry sauce. It's a perfect recipe for the whole family.

Provided by Siobhan (Slimming Eats)

Categories Main

Number Of Ingredients 13

Ingredients

500g (17.5oz) of peeled, cubed butternut squash
1 medium onion, finely diced
2 cloves of garlic, minced
1 teaspoon of freshly grated ginger root
1.5 tablespoons of ground cumin
1 tablespoon of ground coriander
½ teaspoon of turmeric
¾ teaspoon of Indian chilli powder (I use deggi mirch)
420ml (14.2 fl oz) of vegetable stock (use 300ml for instant pot method)
120ml (0.5 cup) of coconut milk
couple of handfuls of fresh spinach
cooking oil spray
salt and black pepper

Steps:

Spray a large large saucepan over a medium high heat with cooking oil spray.
Add the onion and fry until softened.
Add the onion, garlic, ginger, cumin, coriander, turmeric and chilli powder with about 60ml (4 tablespoons) of the stock to prevent any sticking and cook for approx 30 seconds until paste like.
Add in the cubed butternut squash and remaining stock and mix to combine
Bring to a boil, reduce heat, cover and simmer until the squash is tender (approx 25-30 minutes). Roughly squash a few pieces of the squash as it helps thicken the sauce.
Stir in the coconut milk until creamy.
Add the spinach and stir until wilted.
Taste and season with salt and black pepper as needed.
Serve and enjoy!!
Set instant pot to saute mode, once it displays hot, spray the inner pot with cooking oil spray and add the onion frying until softened.
Add the garlic, ginger and spices with a 1/4 cup (4 tablespoons) of the stock and cook for approx 30 seconds until paste like.
Add in the cubed butternut squash and remaining stock and stir until combined, ensuring you scrape any bits stuck to the bottom of the pan.
Add the lid, close valve (if instant pot is not self sealing) and set to cook for 6 minutes high pressure.
Once it has finished cooking time, open valve to quick release the pressure.
Remove lid, set instant pot to saute mode. Roughly squash a few pieces of the squash to thicken sauce and stir in the coconut milk until creamy.
Add the spinach and stir until wilted.
Taste and season with salt and black pepper.
Serve and enjoy!!

Nutrition Facts : Calories 128 calories, Carbohydrate 20.7 grams carbohydrates, Fat 5.3 grams fat, Fiber 5.9 grams fiber, Protein 2.8 grams protein, SaturatedFat 3.1 grams saturated fat, ServingSize 1 SERVING, Sodium 551 milligrams sodium, Sugar 4.6 grams sugar

More about "butternut squash and spinach curry recipes"

VEGAN BUTTERNUT SQUASH CURRY WITH SPINACH | HEALTHY NIBBLES

2018-12-13 Instructions. Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute. Next, add the curry …
From healthynibblesandbits.com
4.9/5 (63)
Total Time 45 mins
Category Gluten Free
Calories 507 per serving

Heat a pot over medium-high heat. Add the coconut oil, and then add the onions. Cook the onions for about 2 minutes, until they start to soften. Add the garlic and ginger and cook another minute.
Next, add the curry powder, coriander, and red pepper flakes, and stir to coat the onions with the spices. Add the diced butternut squash, crushed tomatoes, coconut milk, water, and salt. Cover the pot with the lid and bring everything to a boil.
Reduce the heat to medium and let the squash simmer for 15 minutes. Remember to stir the pot every 5 minutes or so to prevent the curry from burning on the bottom. After 15 minutes, pierce a piece of butternut squash with a fork to see if the squash is tender. If the squash is still very firm, keep cooking the curry for another 3 to 5 minutes.
Turn off the heat. Add the baby spinach and stir the curry until the spinach starts to wilt. The spinach should start wilting in about a minute.

See details

BUTTERNUT SQUASH CURRY WITH SPINACH | VEGAN BUTTERNUT ...

2020-09-22 Add garlic and ginger and cook for 2 minutes. Add curry paste, curry powder, turmeric and butternut squash and cook for another 2 minutes while stirring. Add rest of the ingredients (except spinach and toppings), stir, cover and cook for 10-15 minutes on or until squash is tender. Add spinach …
From vnutritionandwellness.com
5/5 (1)
Servings 6
Cuisine Thai
Category Dinner, Lunch, Main Course

Add curry paste, curry powder, turmeric and butternut squash and cook for another 2 minutes while stirring
Add rest of the ingredients (except spinach and toppings), stir, cover and cook for 10-15 minutes on or until squash is tender

See details

BUTTERNUT SQUASH CURRY RECIPE - GREAT BRITISH CHEFS

2018-06-29 This vegetarian butternut squash curry recipe is effortlessly simple to make but boasts all the flavour of something that's been slowly cooked for hours. The earthy mushrooms and fresh spinach …
From greatbritishchefs.com
Servings 4
Estimated Reading Time 2 mins
Category Main

See details

BUTTERNUT SQUASH, CHICKPEA AND SPINACH CURRY RECIPE ...

butternut-squash-chickpea-and-spinach-curry image

Add the butternut squash and coat in the ingredients in the pan. Cook for a couple of minutes. Add the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it. Drain the chickpeas and add to the sauce. Also add the spinach.
From recipes.sparkpeople.com
4.4/5 (5)
Calories 243 per serving
Servings 4

See details

BUTTERNUT SQUASH, CHICKPEA & SPINACH CURRY | WORLD CANCER ...

2017-12-15 Add the onion, butternut squash and red pepper. Cook for 5–10 minutes, stirring regularly, until the vegetables soften. Add the curry powder, stir and cook for 1 …
From wcrf-uk.org
5/5 (5)
Total Time 25 mins
Cuisine Indian
Calories 254 per serving

See details

BUTTERNUT SQUASH AND SPINACH CURRY RECIPE | INDIAN RECIPES ...

butternut-squash-and-spinach-curry-recipe-indian image

This butternut squash and spinach curry uses a Balti curry paste as a shortcut for adding flavour. Using green lentils brings a lovely nutty crunch to the easy vegan dish, too. See method . Serves 4 8 mins to prepare and 30 mins to cook; 233 calories / serving; Healthy; Vegan; Vegetarian; Dairy-free; Ingredients. 1 large onion; 1 tbsp groundnut oil; 90g balti curry paste; 500g butternut squash ...
From realfood.tesco.com
5/5 (94)
Category Lunch
Cuisine Indian
Total Time 38 mins

See details

VEGETABLE CURRY WITH CHICKPEAS AND SQUASH - OLIVEMAGAZINE

2017-08-07 Put the onion, garlic, ginger and chilli into a small food processor and blend to a paste. Step 2. Heat 1 tsp oil in a large pan and fry the paste for a few minutes with a pinch of salt, then add the spices, and fry for another minute before adding the squash …
From olivemagazine.com
Servings 4
Total Time 50 mins
Category Healthy
Calories 223 per serving

See details

ROAST BUTTERNUT SQUASH, SPINACH & LENTIL CURRY RECIPE ...

roast-butternut-squash-spinach-lentil-curry image

Roast Butternut Squash, Spinach & Lentil Curry. Jassy Davis. 55 mins. 2 people . A hug of a dinner that mixes sweet roast butternut squash and tender baby leaf spinach with nutty red lentils to make a cosy and comforting curry. 1 rating. 1 comment Share with your friends. Ingredients. 150g red lentils; 1 butternut squash…
From abelandcole.co.uk
4/5 (1)
Total Time 55 mins
Servings 2

See details

BUTTERNUT SQUASH RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER

Butternut squash recipes (73) Butternut squash is sweet, nutty and can be used for all sorts of dishes. It’s a great addition to risottos and soups, is brilliant stuffed into ravioli, perfect for enhancing curries, or roasting whole as an impressive centrepiece. Explore our collection of butternut squash recipes …
From jamieoliver.com

See details

BUTTERNUT SQUASH AND SPINACH CURRY - ASDA GOOD LIVING

2017-01-05 Recipes Butternut squash and spinach curry. Our great-tasting recipe uses freezer heroes and basic store-cupboard ingredients . Our great-tasting recipe uses freezer heroes and basic …
From asda.com
4/5 (38)
Total Time 40 mins
Category Light Meals
Calories 459 per serving

Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the butternut squash on the tray and cook in the oven for 25 – 30 minutes or until tender.
Meanwhile, spray a little cooking spray in the base of a saucepan and cook the red onion, chilli, garlic and ginger for 4 minutes, over a low heat, stirring often.
Add the spinach and another 125ml water and heat until simmering. Cover the pan and simmer for 6 – 8 minutes, stirring occasionally until the spinach is completely thawed and hot. Add the lentils and butternut squash and heat through.

See details

INSTANT POT BUTTERNUT SQUASH CURRY WITH SPINACH - PIPING ...

2020-11-24 The method for this recipe is really simple: Start with heating the instant pot and adding oil to sauté the onions, ginger and garlic. Then add in the tomatoes, and spices. Then add the butternut squash pieces and water. Then pressure cook. After pressure cooking, stir in the coconut milk, lime juice and add spinach.
From pipingpotcurry.com
5/5 (10)
Total Time 30 mins
Category Main Course
Calories 206 per serving

Add the butternut squash and water. Stir well and deglaze the pot making sure nothing is stuck to the bottom of the steel insert.

See details

BUTTERNUT SQUASH CHICKPEA AND SPINACH CURRY - MEAT FREE MONDAY

Add the tomatoes and coconut milk, and cook for 10-15 minutes on low heat until the squash is soft. Drain the chickpeas and add to the sauce. Add the spinach. When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of …
From meatfreemondays.com
Estimated Reading Time 50 secs

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY WITH SPINACH (INSTANT ...

2019-12-15 Instant Pot Recipe. Step 1 - Switch on your instant pot and press sauté (normal). Once the display panel shows HOT, add the oil, onions and garlic. Sauté for a minute. If the garlic is sticking to the pot, loosen with a few splashes of broth. Step 2 - Add the tomato, spices and salt. Sauté for 2 minutes.
From indianambrosia.com
5/5 (2)
Total Time 20 mins
Category Lunch/Brunch
Calories 269 per serving

See details

BUTTERNUT SQUASH AND SPINACH CURRY | COMMUNITY RECIPES ...

Add butternut, and enough stock to cover the veg, but not vast amounts so that it is swimming. Simmer gently until squash is tender. Add coconut milk - enough to add some creaminess, but not so much that the coconut milk swamps everything. About 1/4-1/3 of a can. Add spinach and gently stir in, so that spinach wilts. When all is tender, heated ...
From nigella.com
Servings 4

See details

BUTTERNUT SQUASH CURRY – GERD & ACID FRIENDLY RECIPES

2020-05-08 Butternut Squash Curry. A comforting meal to use up that butternut squash you have lying around the house! Yield: 6 servings. Prep time: 20 minutes. Total time: 50 minutes. Ingredients. 1 | small butternut squash, cubed. 1 can (15 oz.) | chickpeas. 1 | shallot, diced. 2 stalks | celery, diced. 3 cups | baby spinach, rinsed. 2 ½ cups | broth* 2 tbsp| “curry” spice mix. 2 tbsp| fresh ginger ...
From gerdfriendlyrecipes.com
Estimated Reading Time 1 min

See details

BUTTERNUT SQUASH AND CHICKPEA CURRY RECIPE - BBC FOOD

An easy vegan butternut squash and chickpea curry that freezes well. Each serving provides 493 kcal, 15g protein, 58g carbohydrates (of which 12g sugars), 19g fat (of which 9.5g saturates), 14.5g ...
From bbc.co.uk
Cuisine Indian
Category Main Course
Servings 6

See details

RECIPE: BUTTERNUT SQUASH CURRY – BRUISED FOOD CLUB

2021-10-23 1 butternut squash 200 g dried red lentils Optional: spinach to wilt in the curry. Preparation: *see the bottom of the page for handy tips. Chop the butternut squash, removing the seeds, then cut into 1 inch cubes. Dissolve the stock cubes in 500 ml of boiling water.
From bruisedfoodclub.org

See details

BUTTERNUT SQUASH AND SPINACH CURRY RECIPE

2021-10-12 150ml vegetable stock. 130g fresh spinach leaves, washed as necessary. Directions. Peel and coarsely chop the onion, then sauté for 5 minutes or until softened in the oil over medium low heat. Increase the heat to medium high and cook the curry paste for 2 minutes. Chop the squash and add to the pan along with the tomatoes, lentils and stock.
From thefoodnetworkrecipes.com

See details

NISHA KATONA'S BUTTERNUT SQUASH & SPINACH CURRY | THIS MORNING

2021-03-24 2. Now add the butternut squash, the potatoes, the turmeric, the chilli, the salt and the sugar. Stir briskly and combine well. Add 3 tbsp water to help combine the ingredients - sizzle on a ...
From itv.com

See details

BUTTERNUT SQUASH AND SPINACH CURRY | TESCO REAL FOOD

Butternut squash and spinach curry recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 94 ratings Rate. In the mood for a curry but short on time? This butternut squash and spinach curry uses a Balti curry paste as a shortcut for adding flavour. Using green lentils brings a lovely nutty crunch to the easy vegan dish, too. See method . Serves 4 8 mins to prepare and 30 mins to cook; 233 calories ...
From tescohealthandwellbeing.com

See details

BUTTERNUT SQUASH AND SPINACH CURRY RECIPES

Butternut Squash and Spinach Curry is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Peel, de-seed and cut butternut squash into chunks. Peel and slice onions into thin half-moons.
From tfrecipes.com

See details

RECIPE | BUTTERNUT SQUASH & SPINACH CURRY | ITV - YOUTUBE

This healthy and tasty curry will feed a family of four for less than a fiver. Full recipe details here: http://www.itv.com/food/recipes/butternut-squash-an...
From youtube.com

See details

COCONUT SHRIMP CURRY WITH BUTTERNUT SQUASH AND SPINACH ...

2021-02-18 Add the butternut squash and simmer over medium-low heat, stirring occasionally, until the squash is tender, about 25 minutes. Meanwhile, halve 1 medium lime. Add the shrimp to the curry and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Add 3 cups packed baby spinach, stir to combine, and cook until wilted, about 2 minutes.
From thekitchn.com

See details

BUTTERNUT SQUASH CURRY WITH SPINACH | SERVINGS

Add the diced butternut squash, crushed tomatoes, milk, and water. Cover the pot with a lid and bring to a boil. Reduce heat to medium and let simmer for 15 minutes, or until squash is tender. Stir frequently to prevent curry from burning in the bottom of the pot. Turn off the heat and add spinach. Stir for about 1 minute, or until the spinach ...
From servings.org

See details