Butternut squash curry sprinkled with coriander in a black cast iron pan with cashew nuts on top on a white marble background with a plate with some flatbreads on too.

Butternut Squash Curry

This Butternut Squash curry is a really warming vegetarian meal. Roasted butternut squash, with spinach and chickpeas mixed with Indian spices.

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 242 kcal
Author Sarah Barnes


  • 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


  1. Preheat your oven to 180c.

  2. Toss the butternut squash cubes in approx 75g of curry paste. 

  3. Place on a baking sheet and roast in the oven for 30 minutes. 

  4. Whilst the butternut squash is roasting you can start preparing your curry sauce. 

  5. Heat the oil in a large, heavy bottomed pan. Once heated add the chopped onion, garlic, ginger and the remaining 75g of curry paste. 

  6. Fry over a low heat for around 5 minutes, stirring frequently. 

  7. Add your passata, chopped tomatoes,  drained chickpeas, mango chutney and garam masala. Cook for a further 20 minutes.

  8. Finally stir in your roasted butternut squash and spinach and cook until the spinach is wilted and it is all cooked through. 

  9. OPTIONAL: Sprinkle with cashew nuts and chopped coriander. 

  10. Serve with rice and naan bread. 

  11. Enjoy!

Nutrition Facts
Butternut Squash Curry
Amount Per Serving
Calories 242 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 79mg3%
Potassium 1427mg41%
Carbohydrates 43g14%
Fiber 9g38%
Sugar 15g17%
Protein 6g12%
Vitamin A 31035IU621%
Vitamin C 70.4mg85%
Calcium 220mg22%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.