5.0 from 3 votes
Butternut Squash Curry
Super-easy slow cooker Butternut Squash Curry with chickpeas and spinach. Hearty, packed with flavor and naturally vegan too. A set and forget recipe that is sure to be a crowd-pleaser!
Prep Time
10 mins
Cook Time
7 hrs
Total Time
7 hrs 10 mins
Servings: 4
Calories: 349 kcal
Course:
Main Course
Cuisine:
Asian , Indian
Ingredients
For the curry paste
- 2 medium onions
- 5 garlic cloves
- Thumb sized piece fresh ginger
- 2 tbsp tomato puree (paste)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp Turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ cup (120ml) vegetable stock (made using a stockpot or bouillon powder)
For the curry
- 2 cans (28oz / 2 x 400g) chickpeas , drained and rinsed
- 1 medium butternut squash , peeled and cubed
- 3 red potatoes , peeled and cubed
- 1-2 bell peppers , sliced (I used red and yellow)
- 1 bay leaf
- small piece cassia bark (or half a cinnamon stick)
- ½ cup (120g) coconut cream
- 3 cups (90g) baby spinach leaves
- handful cilantro / coriander leaves , to garnish
- salt and pepper , to season
- chilli flakes , to garnish
- Lime wedges , to serve
Instructions
- Start by preparing the paste which is the base for our curry. Add all the ingredients into a mini chopper or food processor and blend until you have a paste. If you like a more pronounced tomato flavor you can add a can of tomatoes to the paste.
- Add the curry paste into your slow cooker and then stir in the chickpeas, squash, potatoes, peppers, bay leaf and cassia bark. Cover and cook on low for 6 hours or until the potatoes are cooked through.
- Stir in the coconut cream and cook for another hour or until the curry is creamy and thick. Discard the bay leaf and cassia bark.
- Turn the slow cooker off and stir in the spinach until it wilts. Check the seasoning and adjust if needed. Serve garnished with cilantro, dried chilli flakes and lime wedges with or without rice.
Cup of Yum
Notes
- The curry can be stored in the fridge for up to three days. Add a little water when reheating if it is too thick.
- You can also freeze the curry for up to three months and thaw overnight in the fridge or in a microwave. Reheat in a saucepan until piping hot all the way through.
Nutrition Information
Calories
349kcal
(17%)
Carbohydrates
64g
(21%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Sodium
762mg
(32%)
Potassium
1843mg
(53%)
Fiber
10g
(40%)
Sugar
11g
(22%)
Vitamin A
23447IU
(469%)
Vitamin C
105mg
(117%)
Calcium
162mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 64g | 21% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 762mg | 32% |
| Potassium | 1843mg | 39% |
| Fiber | 10g | 40% |
| Sugar | 11g | 22% |
| Vitamin A | 23447IU | 469% |
| Vitamin C | 105mg | 117% |
| Calcium | 162mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.