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Butternut Squash and Spinach Curry

A community recipe by

Not tested or verified by

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


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
  • 500 millilitres vegetable broth
  • quarter of a tin coconut milk


Butternut Squash and Spinach Curry is a community recipe submitted by Ericthekat and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
  • Additional Information

    Add salt to your taste. Serve with rice, pitta, naan, raita - up to you.

    Tell us what you think

    What 1 Other has said

    • Tried recipe! Perfect!

      Posted by budsche on 31st January 2013
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