This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices make this a comforting dish perfect for the whole family. It is dairy and gluten free and would be suitable for vegans. It is also a brilliant recipe for batch cooking and freezing ahead.
Have you been getting my weekly meal plan emails? Writing down our meals again every week has made me realise a few things.
- I need to make the meal plans easier and more manageable so I can stick to them!
- We’ve hardly been eating any vegetarian or fish based meals.
So, in case you fancy coming along with us in my challenge to change those things, here’s my most recent crack at an easy, perfect for freezing, vegetarian dinner.
This Butternut Squash Curry is really easy to make (especially if you use my extra cheats listed below). You could also add cubes of fried or grilled halloumi just before serving which would be LUSH.
How do you make Butternut Squash Curry?
Firstly pre heat your oven, toss your butternut squash cubes in curry paste (for tips on how to chop your Butternut squash see the next section). Roast in the oven for 30 minutes.
Whilst your butternut squash is roasting, start on your curry sauce. Firstly heat your oil and fry chopped onions, garlic, ginger and curry paste for around five minutes until the onion is softened.
Then add passata, chopped tomatoes, chickpeas, mango chutney and Garam Masala. Cook for around twenty minutes stirring frequently. When your Butternut Squash is cooked, add it to the curry sauce along with some washed spinach. Cook until the spinach has wilted.
What is the best way to cut a Butternut Squash?
I’m always looking for a foodie cheat, so SHHH I don’t chop mine. I always buy ready chopped and frozen butternut squash (available from most supermarkets now).
However, if you do want to chop your own butternut squash this is the best way I’ve found to do it (just watch your fingers) and if you have trypophobia (if you don’t know what it is its worth a google..!) DEFINITELY buy ready chopped!
Firstly you need a really sharp knife. Slice around 2 centimeters off each butternut squash end, and then peel using a vegetable peeler. Then stand the squash on end and chop it right down the middle.
Next use a metal spoon to scrape the seeds and the pulp from the cavity of your butternut squash. Now lay each half of the squash down and and cut lengthways (ideally the pieces would be around 1/2 inch wide).
Then to make cubes cut the other way across the slices you have made.
What do you serve with Butternut Squash curry?
You can serve this curry with the usual curry side dishes, rice, naan bread and poppadums.
This really gives it a take away feel. I chose to make my Easy Flatbreads, as the children absolutely love them.
Is Butternut Squash curry healthy?
This version of Butternut Squash curry is a healthy vegetarian alternative to a traditional curry. If you are following the Slimming World plan you would need to count your syns, and use spray oil rather than olive oil.
This Butternut Squash Curry recipe is also gluten and dairy free, and suitable for Vegans. What’s not to love?
What I used to make this Butternut Squash Curry:
- My favourite ever frying pan – so heavy and cooks SO well – it is an investment purchase, but it will last life time. I’ve had mine for over 10 years and use it almost every day.
- Freezer tubs – if you’re making a bigger batch, perfect for freezing portions in.
- My favourite ‘spoon-atula’ – I use this every single day (in fact I have a few of them!) Perfect for scraping sauces from pans and getting the last bits out of bowls. Oh and LOOK AT THE COLOURS!
Tips for making Butternut Squash Curry:
- A top tip for preparing your Butternut Squash is to heat it in the microwave to soften slightly before you start peeling and chopping. It honestly makes it so much easier. Or buy ready chopped like me!
- This Butternut squash curry is perfect for batch cooking, just make double the recipe and freeze in freezer safe containers (like these containers on Amazon which I LOVE for this purpose).
- I mostly use these curry pastes, you can also vary the heat of your curry with the different type of paste. I used tikka paste for this Butternut Squash Curry but using madras would give a spicer curry.
If you would like some more curry inspiration then have a look at my Slow Cooker Beef Curry, or Lamb Keema and I also have a Pinterest board that contains lots of curry inspiration, why don’t you check it out.
I’d love to know how you got on and what you thought of the recipe if you make this Butternut Squash Curry. Please rate the recipe and leave me a comment below if you do.
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
How to make the Butternut Squash Curry recipe:
Butternut Squash Curry
This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices.
- 1 tbsp Olive Oil
- 750 g Butternut Squash Cubed
- 150 g Curry Paste (Around half a jar)
- 1 Onion Finely Chopped
- 3 Cloves Garlic Crushed
- 1 inch Ginger Fresh, finely chopped
- 400 g Passata
- 1 tin Chopped Tomatoes approx 397 g
- 1 tbsp Mango Chutney
- 2 tsp Garam Masala
- 1 tin Chickpeas Drained
- 100 g Spinach (Small bag, washed)
To serve (optional)
- Cashew Nuts Handful
- Fresh Coriander Handful
Preheat your oven to 180c.
Toss the butternut squash cubes in approx 75g of curry paste.
Place on a baking sheet and roast in the oven for 30 minutes.
Whilst the butternut squash is roasting you can start preparing your curry sauce.
Heat the oil in a large, heavy bottomed pan. Once heated add the chopped onion, garlic, ginger and the remaining 75g of curry paste.
Fry over a low heat for around 5 minutes, stirring frequently.
Add your passata, chopped tomatoes, drained chickpeas, mango chutney and garam masala. Cook for a further 20 minutes.
Finally stir in your roasted butternut squash and spinach and cook until the spinach is wilted and it is all cooked through.
OPTIONAL: Sprinkle with cashew nuts and chopped coriander.
Serve with rice and naan bread.