Butternut Squash Curry
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 10 mins
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Servings
4
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Calories
349 kcal
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Course
Main Course
Butternut Squash Curry
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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!
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Ingredients
For the curry paste
- 2 onion medium
- 5 garlic cloves
- ginger thumb sized piece, fresh
- 2 tbsp tomato puree (paste)
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp garam masala
- 1 tsp cumin ground
- 1 tsp Turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ cup vegetable stock made using a stockpot or bouillon powder, 120 ml
For the curry
- 2 cans chickpeas drained and rinsed, 28oz / 2 x 400g
- 1 butternut squash peeled and cubed, medium
- 3 potato peeled and cubed, red
- 1-2 bell pepper sliced (I used red and yellow
- 1 bay leaf
- cassia bark or half a cinnamon stick, small piece
- ½ cup coconut cream 120g
- 3 cups spinach baby leaves, (90g
- cilantro to garnish, or coriander leaves, handful
- salt to season
- black pepper to season
- chili flakes to garnish
- lime to serve, wedges
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.
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
Show Details
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%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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