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Butternut squash and spinach curry

This spiced butternut squash and spinach curry is perfect for vegans or on meat-free days. It's healthy, it's hearty and it's delicious. Serve it with boiled brown rice or naan bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 2 cloves of garlic
  • ½ Butternut squash
  • 1 medium carrot
  • 1 chilli pepper or small red pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • ½ tsp garam masala
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • 1 Tbsp tomato purée
  • ½ litre vegetable stock
  • 100 g spinach

Method
 

  1. Finely slice the leek and garlic. Roughly chop the carrot and squash. Slice the pepper. Measure out the spices.
  2. Heat a Tbsp of vegetable oil in a heavy based saucepan. Add the leek and garlic and gently cook until tender. Add the pepper, squash and carrot.
  3. Cook for a couple of minutes, while stirring. Add the spices and keep stirring for another minute or so, then add the tomato purée and stir through.
  4. Add the stock, bring to the boil, then simmer for 15-20 minutes until the vegetables are tender (but still al dente). Now fold in the spinach, turn off the heat and cover.
  5. Let it stand for a couple of minutes until the spinach is wilted. Serve hot.