Description
This vibrant, creamy butternut squash curry is the ultimate weeknight comfort food. Featuring tender cubes of squash simmered in an aromatic blend of fresh ginger, turmeric, and coconut milk, it offers a restaurant-quality depth that is both nutritious and hearty. Naturally vegan and gluten-free, this one-pot meal comes together in under 30 minutes, making it a perfect healthy solution for busy evenings that the whole family will love.
Ingredients
1 tbsp oil
0.5 medium yellow or white onion, finely diced
3–4 cups fresh baby spinach
2-inch piece fresh ginger, peeled and minced
2 tbsp red curry paste (vegan/halal compliant)
1 tbsp ground turmeric
1.5 tsp coarse salt
1 tsp ground coriander
0.5 tsp freshly cracked black pepper
4 cups cubed butternut squash (1-inch cubes)
1 can (13.5 oz) full-fat coconut milk
Instructions
Heat the oil in a large pot over medium heat and sauté the onion until translucent.
Add the minced ginger, red curry paste, turmeric, coriander, and pepper to the pot and cook for 1 minute until fragrant.
Add the cubed butternut squash, stirring well to coat in the spice mixture.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Cover and cook for 15-20 minutes or until the squash is fork-tender.
Stir in the fresh spinach and cook just until wilted.
Season with salt to taste and serve warm.
Notes
Ensure your red curry paste is free from shrimp paste or alcohol for a strictly vegan/halal profile. You can serve this over basmati rice or with warm naan. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 15g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg