Butternut Squash and Spinach Curry
A community recipe by EricthekatNot tested or verified by Nigella.com
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Peel, de-seed and cut butternut squash into chunks. Peel and slice onions into thin half-moons. Finely dice/mince ginger. Heat oil and gently cook onions until they are soft and starting to take on a little colour. Add ginger and spices, and cook for a further minute. Add butternut, and enough stock to cover the veg, but not vast amounts so that it is swimming. Simmer gently until squash is tender. Add coconut milk - enough to add some creaminess, but not so much that the coconut milk swamps everything. About 1/4-1/3 of a can. Add spinach and gently stir in, so that spinach wilts. When all is tender, heated through and spinach is wilted, it is ready to go.
Introduction
This curry is delicious, and makes you feel good for packing away so much veg in one meal.
Ingredients
Serves: 4
- 1 butternut squash
- 1 packet fresh spinach
- 1 onion
- 1 thumb-sized knob of fresh gingerroot
- 2 tablespoons oil
- 4 bruised cardamom pods
- ½ teaspoon turmeric
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon red pepper flakes
- 2 cups vegetable broth
- quarter of a tin coconut milk
Method
Butternut Squash and Spinach Curry is a community recipe submitted by Ericthekat and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
Add salt to your taste. Serve with rice, pitta, naan, raita - up to you.
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What 1 Other has said
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Posted by budsche on 31st January 2013
Show more commentsTried recipe! Perfect!