Easy 30-Minute Butternut Squash Curry
A delicious, comforting butternut squash curry that's perfect for any night of the week. This recipe is full of flavour, easy to prepare, and sure to be a hit with the whole family.
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Servings: 4 servings
Ingredients
For the Curry:
- 30 ml olive oil
- 3-4 cloves garlic, minced
- 1 yellow onion, chopped
- 1 small butternut squash, peeled and chopped into 2.5 cm cubes
- 400 g chickpeas, drained and rinsed
- 400 g chopped tomatoes
- 500 g spinach, washed
- 400 ml coconut milk
For the Spice Mix:
- 7.5 ml ground cumin
- 15 ml garam masala
- 10 ml curry powder
- 2.5 ml chili powder
- 15 ml maple syrup, optional
For the Crispy Shallots:
- 1 banana shallot, thinly sliced into rings
- 250 ml vegetable oil
Instructions
Prepare the Curry:
- Heat the olive oil in a large saucepan over medium heat. Add the butternut squash cubes, stirring to coat them in the oil. Cook until the edges of the squash start to turn golden, about 8-10 minutes, stirring occasionally.
- Add the minced garlic, chopped onion, and the spice mix to the pan. Cook until the onions and garlic are soft and fragrant, about 5 minutes.
- Pour in the chopped tomatoes and drained chickpeas, stirring well to combine. Taste and adjust the seasoning if necessary.
- Stir in the coconut milk and bring the mixture to a gentle simmer. Continue to simmer for about 15 minutes, until the butternut squash is tender.
- Remove the pan from the heat and stir in the washed spinach and maple syrup, if using. Cover the pan with a lid and let the spinach wilt, about 5 minutes.
- Finish with a squeeze of lime juice before serving.
Prepare the Crispy Shallots:
- In a small saucepan, heat the vegetable oil to 180ºC. Carefully drop the thinly sliced shallots into the hot oil and fry until crispy and golden, about 2 minutes.
- Use a fork or slotted spoon to lift the crispy shallots out of the oil and drain on a paper towel. Sprinkle with sea salt.
Notes
- You can substitute butternut squash with other types of squash for a different flavour.
- Adjust the spice levels according to your taste preference.
- If you prefer, you can use kale instead of spinach. Add it after removing the curry from the heat and cover the pan with a lid to let it wilt, which should take about 5 minutes.
Nutrition
Calories: 729kcal | Carbohydrates: 44g | Protein: 12g | Fat: 60g | Saturated Fat: 19g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Sodium: 186mg | Potassium: 1441mg | Fiber: 11g | Sugar: 9g | Vitamin A: 21262IU | Vitamin C: 60mg | Calcium: 225mg | Iron: 9mg
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