Recipe: Butternut squash, chick pea and spinach curry

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Category: Lunch, Dinner

Cuisine: Gluten Free, Dairy Free, Vegan, Vegetarian

Yield: Serves 6. Freezes well

Recipe: Butternut squash, chick pea and spinach curry

Great warming vegan dish. Easy to take to work and reheat for lunch.

Takes a bit of time to chop up the butternut squash but well worth the effort.

    Fresh Ingredients
  • 1 large butternut squash
  • 1 red pepper
  • 2 red onions
  • 2 cloves garlic
  • 1 small thumb sized piece ginger
    Store Cupboard Ingredients
  • 250g frozen weight of frozen spinach
  • 1 tbspn fenugreek seeds
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 4 tsp mild curry powder
  • 1 tsp chili flakes
  • 1 tbspn coconut oil
  • 1 x 400g tin tomatoes
  • 2 x 400g tins chickpeas (in water)
  • 400 ml vegetable stock
  • 1 tsp maple syrup
  • Baking tray
  • Chopping board
  • Knife
  • 2 cereal bowls
  • Mixing Bowl
  • Big cooking pot
  • Wooden Spoon
  • Scales
  • Measuring jug
  • Tablespoon
  • Teaspoon
  • Dessert spoon
  • Microplane or ginger grater
  • Garlic crusher
  1. 1) Measure out about 250g of frozen spinach into one of the cereal bowls and set aside.
  2. 2) In your cooking pot dry roast the tablespoon of fenugreek seeds for a minute or so until fragrant. Take the pot off the heat and transfer the seeds into another cereal bowl.
  3. 3) Preheat oven to 200 degrees C.
  4. 4) Prepare the butternut squash as per instructions below.
  5. 5) On top of the squash add your spices; 2 tspn ground cumin, 2 tspn ground coriander, 4 teaspoons mild curry powder and 1 teaspoon of chili flakes. Season well with salt and pepper. Pour over a tablespoon or so of oil (make sure it is in liquid form) and get your hands in to coat all the squash really well in the spices and oil. If it looks dry then add a bit more oil.
  6. 6) Spread the squash out onto your baking tray and put in the top half of your oven and set the timer for 20 minutes.
  7. 7) Meanwhile, chop the top and bottom off the onions, cut in half from top to bottom and peel off the skins. Cut them into half-moon shapes by slicing from top to bottom and rotating them around.
  8. 8) Chop the red pepper into roughly 1 cm pieces.
  9. 9) Put your big pot back on a medium to low heat on the stove with some oil and add the onions and red pepper to cook for a few minutes while you peel the ginger and mince it on your microplane or use a ginger grater. Make up the 400 ml stock and open your tins too.
  10. 10) When the onions have some colour add the ginger and crush in the two cloves of garlic and stir well and let it cook for 30 seconds or so.
  11. 11) Add both the tins of chickpeas with their water too and the tin of tomatoes with a teaspoon of maple syrup.
  12. 12) Add the stock and the toasted spices. Turn up the heat to bring to a boil then lower it back down to a low simmer with the lid on.
  13. 13) As soon as the timer for the roasted butternut squash goes off add to the pot with the frozen spinach and let it come back to a simmer. Put the lid back on and cook for a further 20 minutes, stirring occasionally.
  14. 14) Taste and adjust for seasoning and serve with brown rice or cauliflower rice.
  15. How to prepare the butternut squash: -
  16. 1) Cut the top and bottom off the squash and cut in half so you are cutting the bulb off the bottom.
  17. 2) Stand each piece up on your board and peel by slice your knife downwards and rotating the squash around. This can be tough so make sure your knife is sharp and use the heel of the knife in a clean slicing motion rather than sawing away.
  18. 3) Take what was the solid top half and cut into 1 cm rounds, then cut these rounds in to roughly 1 cm chunks and put in your mixing bowl.
  19. 4) Take the bottom half which would have been the bulb and slice down the middle from top to bottom to cut in half and remove the seeds with a dessert spoon. Save these in a cereal bowl as you can dry them out in the oven with spices as a great snack.
  20. 5) Cut the two halves of squash into 1 cm half-moon shapes and then chop these into small chunks too and put in your mixing bowl.

Recipe: Butternut squash, chick pea and spinach curry
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