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Butternut Squash Curry.
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5 from 1 vote

Butternut Squash Curry

Serve up a creamy and satiating butternut squash curry for dinner with this easy recipe. Roasted butternut squash, chickpeas and spinach are cooked to perfection in a coconut and tomato based Thai style curry sauce.
Prep Time5 minutes
Cook Time35 minutes
Course: Dinner
Cuisine: American, Thai
Keyword: butternut squash, chickpeas, dairy free, easy, gluten free, nut free, vegan
Servings: 4
Calories: 321kcal
Author: Tonje
Cost: cheap

Ingredients

Instructions

  • First, prepare your ingredients. Wash the spinach, drain and rinse the chickpeas, and finely chop the onion. Grate the garlic with a microplane, or finely chop it. Do the same with the ginger if you’re using raw ginger.
  • Peel and dice the butternut squash into inch sized cubes. Remove and discard the peel and seeds. Place the squash on a sheet pan covered with parchment paper, and coat with 1 tablespoon of olive oil or vegetable oil.
  • Roast the butternut squash at 400 °F / 200 °C for 15-20 minutes, or until it’s soft enough to pierce easily with a fork.
  • Heat some oil in a pot. Sautee chopped onions for a few minutes until they are soft and translucent.
  • Add Thai curry paste and finely chopped ginger and garlic to the onions. Sautee for another minute.
  • Add seasoning, canned diced tomatoes and coconut milk, and stir to combine.
  • Then, add drained canned chickpeas and roasted butternut squash. Cover the pot with a lid, and leave it to simmer for 5-10 minutes.
  • Add fresh spinach, and stir it into the curry. The leaves will wilt within a minute.
  • Optionally, you can season the curry to taste, then it’s ready to serve!

Video

Notes

  • Make sure to allow enough time for each step. Sauteeing the onions, curry paste and garlic is key to bring out all the amazing flavors of the dish.
  • Similarly, roast the butternut squash thoroughly before adding it to the curry. It should be soft without being burned.
  • Use high quality ingredients for the best results.
  • I recommend using full fat coconut milk, and not light coconut milk. Light coconut milk is a lot more watery, and won’t make the curry as thick and creamy.
  • Leftover curry can be stored in airtight containers in a refrigerator for up to 4-5 days. Reheat the butternut squash curry in a microwave or a pot, and serve it warm. Optionally, you can also freeze it for up to 6 months.

Nutrition

Calories: 321kcal | Carbohydrates: 34g | Protein: 6g | Fat: 21g | Saturated Fat: 18g | Sodium: 341mg | Potassium: 1238mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23381IU | Vitamin C: 61mg | Calcium: 182mg | Iron: 6mg