Login Sign Up

Follow Nigella on: Facebook Twitter Vimeo Pinterest

BUTTERNUT SQUASH AND SPINACH CURRY

Related Nigella Recipes

Related Community Recipes

Serves: 4

Print
  • Vegetarian
What does this mean?

This curry is delicious, and makes you feel good for packing away so much veg in one meal.

Recipe posted by

Join in and share one of your own recipes

Add a Recipe

Ingredients

  • 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
  • 500 cups vegetable broth
  • tin coconut oil

Method

  1. Peel, de-seed and cut butternut squash into chunks. Peel and slice onions into thin half-moons. Finely dice/mince ginger.
  2. 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.
  3. Add butternut, and enough stock to cover the veg, but not vast amounts so that it is swimming. Simmer gently until squash is tender.
  4. 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.
  5. 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.

While all of Nigella's recipes are of course tested extensively, nigella.com do not test any of the community recipes, so cannot verify the results or answer queries concerning them.

Tried this recipe?

Why not leave a comment or a suggestion?

Please note, questions and queries for the nigella.com
team cannot be answered here - please instead submit
any questions as "Kitchen Queries".

Add Comment

  • Tried recipe! Perfect!

    Posted by budsche on 31st Jan 2013 at 22.53