Simply Gluten Free Butternut Squash and spinach curry

Simply Gluten Free: Butternut Squash and Spinach Curry

This vegan butternut squash and spinach curry from Simply Gluten Free is perfectly spiced and ideal with a side of rice, yoghurt, lime pickle and a few poppadums.  

Simply Gluten Free Butternut Squash and spinach curry

I love curries.  I could eat curries every day without getting bored.   Well, I haven’t tried it but I’m sure I could!  After all, what’s not to love about about a dish like this?  It’s full of spice but not too hot and without too many individual spices.  So, if you’re not used to making a curry from scratch then this recipe is for you.

With the squash, spinach, passata and chickpeas it’s undeniably healthy too.   That’s one of the things I love about homemade curries.   They are not swimming with oil the way a takeaway sometimes can be.   I would say they’re one of the healthiest things you can eat.

Simply Gluten Free Butternut Squash and spinach curry

This curry is vegan and gluten-free too as it uses gluten-free curry powder.   Some curry powders contain an anti-caking agent that may contain gluten.  Of course, if you’re not following a gluten-free diet then feel free to make this using whatever curry powder you normally use.

Simply Gluten Free Butternut Squash and spinach curry

The recipe for this butternut squash and spinach curry is from Simply Gluten Free by Susanna Booth.  I’ve been trying out a few recipes over the last few weeks and this curry is one of the meals that impressed me the most.   It was also popular with Master Spice who seems to have grown just as fond of curry as his parents.    He loved it with a big dollop of yoghurt stirred in at the end.

Simply Gluten Free Butternut Squash and spinach curry

Finding a range of good gluten free breads can be a challenge for coeliacs so I couldn’t review the book without trying at least one bread recipe.   As I’ve been eating so many soups recently I decided to try the garlic and parmesan flatbread which uses tapioca flour.   The bread was very easy to make by stirring all the ingredients together.   There was no kneading at all and so the hands on time to make it was very quick.

Garlic and parmesan flatbread Simply Gluten Free

And the result?   Well, I was impressed.   It tasted great from the garlic and herbs but very indulgent from the butter and parmesan so it wasn’t the healthiest bread.   Even so, my husband declared it to be one of the best flatbreads I’d ever made and it was a delicious partner to this chunky root veg and bean soup.  I will be making it again.  If you are looking for more gluten-free bakes then there were quite a few recipes in the book, including a recipe for a gluten-free plain flour blend.

Garlic and parmesan flatbread Simply Gluten Free

I also tried this simple carrot and apple salad.  It is possibly the author’s favourite salad of all time and as her children beg her to make it, I decided it might be the very recipe  to get my two into eating raw carrot.   Unfortunately not.   Despite the success of all my soups recently, it seems salad is a step too far.   I could not even get it to pass their lips so I can’t say whether they would have liked it or not.  Maybe I need to add a few spices next time!

Carrot and apple salad Simply Gluten Free

However, I liked it.  I wouldn’t say it was my favourite salad but I ate it quite happily.  It was quite sweet and so it’s best to eat just a little at a time.   I think it would go very well with this barbecue pork.

Now here’s the recipe for the butternut squash and spinach curry from Simply Gluten Free.

Butternut Squash and spinach curry Simply Gluten Free

Simply Gluten Free: Butternut Squash and Spinach Curry

Yield: Serves 4


  • 500g butternut squash (or similar squash), peeled and cubed
  • 4 green cardamom pods
  • 2 tsp cumin seeds
  • 10 cloves
  • 2 onions, finely diced
  • 4 cloves of garlic, crushed
  • small piece of root ginger, grated
  • Pinch of black pepper
  • 4 tsp gluten-free curry powder
  • 1 tsp sugar (I omitted this as I don't like curries to be too sweet)
  • 500ml passata
  • 2 x 400g tins of chickpeas
  • 200g spinach leaves


  1. Put the squash in a roasting tin with a little oil and roast for 45 minutes until cooked through.
  2. Grind the whole spices.
  3. Heat a little oil in a large saucepan and fry the onion gently until softened. Then add the garlic, ginger and all the spices. Cook for a few minutes.
  4. Then add the sugar (if using) passata and chickpeas. Add extra water if there is not enough liquid. Simmer for 20 minutes. Add the roasted squash and continue to simmer for another 10 minutes. Stir in the spinach at the end.
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I am linking this butternut squash and spinach curry to Cook Blog Share hosted by Kirsty at Hijacked By Twins.  I am also linking to Meat Free Mondays, hosted by Jacqueline at Tinned Tomatoes.  I am sharing with Brilliant Blog Posts at Honest Mum and Recipe of the Week at A Mummy Too.  Finally, as curries are always better the next day, I’m linking to Cook Once Eat Twice as well.

Cook Blog Share new logoMeat Free MondaysBrilliant Blog PostsRecipe of the WeekCook Once Eat Twice

Review of Simply Gluten Free by Susanna Booth
Simply Gluten Free Butternut Squash and Spinach curry

49 thoughts on “Simply Gluten Free: Butternut Squash and Spinach Curry

  1. Caroline {Girl about townhouse} says:

    This looks great! I’m always looking out for recipes to cook for my brother who is vegetarian and it looks like something I’d really enjoy too. #Brillblogposts

    • Corina says:

      I like to add spinach for some extra greens. For curries I often use frozen spinach as it’s easy to add however much you want and it goes much further than fresh spinach – I always seem to underestimate how much I need when I use fresh spinach!

    • Corina says:

      SO pleased you like it Gloria! I try to always have enough for leftovers when I’m cooking as my little boy and I are usually at home for lunch. He likes cooked meals rather than sandwiches so it’s much easier to feed him if I’ve got something like this that I can reheat easily.

  2. thefirsttastekc says:

    This may sound redundant but, I love spinach, butternut squash and curry! So this dish naturally sounds just perfect for me 😉 I’ve still got a couple butternut squash in the basement from the garden this past summer, looks like I’ve found the perfect recipe to use them in, thank you!

  3. Angela / Only Crumbs Remain says:

    Ooh I absolutely love the sound of this curry Corina, it looks so satisfying and tastey. I have to say too I had no idea that gluten was added to curry powder as an anti-cakey agent – learnt something new there thankyou 🙂
    Angela x

    • Corina says:

      I didn’t realise that either until reading this book Angela. It does make you realise just how careful you’d have to be with your diet if you couldn’t tolerate any gluten at all!

    • Corina says:

      Thank you Jenny! It was a real surprise to me to find out that gluten was often in curry powder. It seems it’s in so many things that you wouldn’t expect x

  4. Lynn | The Road to Honey says:

    My hubby absolutely adores curries. As a matter of fact, when we were living in Kenya (where there is a large Indian population) he could not get enough curry. I’m definitely going to need to make this for him so that he can get his fix now that we are back in the states.

    • Corina says:

      It is a bit similar to a naan but slightly different in texture – crispier on the outside and richer. We love garlic naan as well!

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