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, yogurt, lime pickle and a few poppadums.
Course Main Course
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour
Servings 4
Calories 489kcal
Author Corina Blum
Ingredients
500gbutternut squashor similar squash, peeled and cubed
4green cardamom pods
2teaspooncumin seeds
10cloves
2onionsfinely diced
4clovesgarliccrushed
2teaspoonroot gingergrated
Pinchof black pepper
4teaspoongluten-free curry powder
1teaspoonsugarI omitted this as I don't like curries to be too sweet
500mlpassata
800gtinned chickpeasdrained and rinsed
200gspinach leaves
Instructions
Put the squash in a roasting tin with a little oil and roast for 45 minutes until cooked through.
Grind the whole spices.
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.
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.
Notes
Nutritional information is approximate and a guideline only.