Butternut Squash and Spinach Curry

by Zarina
Butternut Squash and Spinach Curry

Need some inspo for meat-free Monday?  How about this creamy butternut squash and spinach curry, so delicious, nutritious, and one of the quickest and easiest curries ever!

Butternut Squash and Spinach Curry

Butternut Squash and Spinach Curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Butternut squash
  • 2 tbsps Olive oil
  • 2 Onions sliced
  • ½ tbsp Minced ginger
  • ½ tbsp Minced garlic
  • 2 Small green chillis finely chopped
  • 1 tsp Coriander ground
  • 1 tsp Cumin ground
  • 1 tsp Black mustard seeds
  • 1 tsp Turmeric ground
  • 400ml Coconut milk
  • 250g Spinach
  • 10 Curry leaves torn
  • A small handful of coriander chopped
  • 2 tbsp toasted flaked almonds


  1. Peel squash, remove seeds and chop into 3 cm pieces
  2. Heat oil in a pan over medium-high heat and cook onions until lightly browned
  3. Add ginger, garlic, chillis, and spices cook stirring until all combined well
  4. Add butternut squash and coconut milk and simmer covered for about 20 minutes or until squash is tender
  5. Add spinach, curry leaves, and coriander and simmer until spinach is wilted
  6. Put curry into a serving dish and sprinkle with toasted flaked almonds 
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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