Butternut Squash and Spinach Curry
ByElina
Photo by Elina
- Serves
- 6
- Prep Time
- 15 Minutes
- Cook Time
- 1 Hour
A warming vegetable curry with butternut squash, spinach, chickpeas, and green peas. It's hearty, creamy, and fragrant, a vegan dish great for anyone.
Ingredients
- 1 Small butternut squash (about 650g)
- 2 15oz/425g cans chickpeas
- 1/2 Onion
- 2 Garlic Cloves
- 1 inch piece Ginger
- 1 15oz/400g Can diced tomatoes
- 2 15oz/400g Cans Chickpeas
- 400 milliliter Full-fat coconut milk
- 150 gram Fresh spinach
- 150 gram Frozen green peas
- 2 tablespoon Olive oil
- 4 teaspoon Curry powder
- 1 Vegetable bouillon cube
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Directions
- Step 1
Finely chop the garlic and ginger, thinly slice the onion. Wash and dice the butternut squash into 1 inch pieces (discard the seeds)
- Step 2
Heat the olive oil in a large pot (a dutch oven is perfect) and add the onion, garlic, and ginger. On low to medium heat, sauté until the onion begins to turn translucent
- Step 3
Add the butternut squash and sauté for 5 minutes. Add the diced tomatoes, coconut milk, vegetable bouillon cube, and curry powder. Let simmer for 30 minutes on medium heat with a lid, stirring occasionally
- Step 4
Add the frozen peas, spinach, and chickpeas (drain one can, include the liquid of the other). Cover with the lid and let simmer again for about 20 minutes
- Step 5
Serve with cooked rice or warm naan, or simply on it's own