Butternut squash, chickpea & spinach curry

A warming and delicious veggie curry
9 ratings
Recipe by: Sharon Hui | Former Health Information Manager

I love a vegetarian curry! The butternut squash and chickpeas make this dish surprisingly filling. This comforting curry is ready within 30 minutes and makes a great mid-week meal.

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Ingredients
  • 2 teaspoons vegetable oil
  • 1 small red onion, chopped
  • 300g butternut squash, diced
  • 1 red pepper, diced
  • 1 teaspoon medium curry powder (or to taste)
  • 1 x 227g can chopped tomatoes
  • 1 x 210g can chickpeas in water, drained and rinsed
  • 175ml reduced-salt vegetable stock
  • Freshly ground black pepper
  • 80g spinach leaves
Time
25 minutes

Nutrition information (per serving)

SERVES:
2
CALORIES:
254
FAT:
5.1g
SALT:
0.7g
SUGAR:
16.8g
5 A DAY:
5.5
Method
  1. Heat the oil over a medium heat in a non-stick saucepan. Add the onion, butternut squash and red pepper. Cook for 5–10 minutes, stirring regularly, until the vegetables soften.
  2. Add the curry powder, stir and cook for 1 minute. Then add the tomatoes, chickpeas, stock and black pepper. Bring to the boil, reduce the heat, cover and simmer for 10 minutes, stirring occasionally.
  3. Stir in the spinach, then cover and allow the heat of the pan to wilt the leaves.
  4. Remove from heat and serve immediately with brown basmati rice.
Try sweet potatoes in place of butternut squash for an equally tasty dish