Vegan Butternut Squash and Spinach Curry

In search of a heartwarming dish that’s perfect for the chilly months? Dive into the world of Vegan Butternut Squash and Spinach Curry. This aromatic, rich, and creamy curry is not only delectable but also packs a punch in terms of nutrition. Learn how to master this vegan delight and enjoy a taste of wholesome goodness.

Ingredients:

• 1 medium butternut squash, peeled and diced (about 3 cups) [700 grams]
• 2 cups fresh spinach, washed [200 grams]
• 1 large onion, finely chopped [150 grams]
• 3 garlic cloves, minced [9 grams]
• 1 can coconut milk [400 ml]
• 2 tablespoons curry powder [30 grams]
• 1 teaspoon ground turmeric [5 grams]
• 1 teaspoon ground cumin [5 grams]
• 1 tablespoon olive oil [15 ml]
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Preparation and Cooking Time: 45 minutes

Serves: 4

Nutritional Facts (Per Serving):

• Calories: 280
• Protein: 6g
• Carbohydrates: 35g
• Dietary Fiber: 6g
• Sugars: 6g
• Fat: 15g
• Saturated Fat: 9g
• Sodium: 80mg

How to Prepare Vegan Butternut Squash and Spinach Curry:

1. Start by heating the olive oil in a large pan over medium heat.
2. Add the chopped onion to the pan, sautéing until it becomes translucent.
3. Mix in the minced garlic and continue to sauté for another minute.
4. Introduce the diced butternut squash to the pan. Cook for around 10 minutes, ensuring the squash starts to soften.
5. Sprinkle in the curry powder, ground turmeric, and cumin. Make sure the spices coat the butternut squash well.
6. Pour the coconut milk into the pan, stirring well to combine the ingredients.
7. Cover and let the curry simmer for about 20 minutes on low heat.
8. Once the butternut squash is tender, stir in the spinach. Cook until the spinach wilts and integrates into the curry.
9. Season the Vegan Butternut Squash and Spinach Curry with salt and pepper according to your preference.
10. Garnish with fresh cilantro right before serving.

Tips for the Best Vegan Butternut Squash and Spinach Curry:

1. Opt for full-fat coconut milk for a creamier texture.
2. For an extra kick, you can add a chopped chili or a teaspoon of chili flakes.
3. Using fresh spices can elevate the flavor profile.
4. Don’t overcook the spinach; adding it at the last step ensures it retains its vibrant green color and nutritional value.

Serving Suggestions:

• Vegan Butternut Squash and Spinach Curry is best served hot.
• Pair this curry with basmati rice or warm naan bread for a complete meal.
• Consider adding a side of vegan yogurt or raita to balance the spices.
• A chilled glass of vegan mango lassi can be an ideal drink to accompany this meal.

Conclusion:

This Vegan Butternut Squash and Spinach Curry is more than just a vegan dish. It’s an experience, a journey of flavors, and a testament to the fact that plant-based foods are anything but boring. Whether you’re vegan or not, this curry promises a culinary adventure that’s hard to resist. The next time you’re in the mood for something savory, spicy, and sumptuous, remember this recipe. Your taste buds will thank you!

VEGAN BUTTERNUT SQUASH AND SPINACH CURRY

In search of a heartwarming dish that’s perfect for the chilly months? Dive into the world of Vegan Butternut Squash and Spinach Curry. This aromatic, rich, and creamy curry is not only delectable but also packs a punch in terms of nutrition. Learn how to master this vegan delight and enjoy a taste of wholesome goodness.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

VEGAN BUTTERNUT SQUASH AND SPINACH CURRY

Amount per Serving

Calories

280

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

9

g

56

%

Sodium

 

80

mg

3

%

Carbohydrates

 

35

g

12

%

Fiber

 

6

g

25

%

Sugar

 

6

g

7

%

Protein

 

6

g

12

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 medium butternut squash peeled and diced (about 3 cups) [700 grams]
• 2 cups fresh spinach washed [200 grams]
• 1 large onion finely chopped [150 grams]
• 3 garlic cloves minced [9 grams]
• 1 can coconut milk [400 ml]
• 2 tablespoons curry powder [30 grams]
• 1 teaspoon ground turmeric [5 grams]
• 1 teaspoon ground cumin [5 grams]
• 1 tablespoon olive oil [15 ml]
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving
• Preparation and Cooking Time: 45 minutes

Instructions

• Start by heating the olive oil in a large pan over medium heat.
• Add the chopped onion to the pan, sautéing until it becomes translucent.
• Mix in the minced garlic and continue to sauté for another minute.
• Introduce the diced butternut squash to the pan. Cook for around 10 minutes, ensuring the squash starts to soften.
• Sprinkle in the curry powder, ground turmeric, and cumin. Make sure the spices coat the butternut squash well.
• Pour the coconut milk into the pan, stirring well to combine the ingredients.
• Cover and let the curry simmer for about 20 minutes on low heat.
• Once the butternut squash is tender, stir in the spinach. Cook until the spinach wilts and integrates into the curry.
• Season the Vegan Butternut Squash and Spinach Curry with salt and pepper according to your preference.
• Garnish with fresh cilantro right before serving.

Notes

TIPS FOR THE BEST VEGAN BUTTERNUT SQUASH AND SPINACH CURRY:

Opt for full-fat coconut milk for a creamier texture.
For an extra kick, you can add a chopped chili or a teaspoon of chili flakes.
Using fresh spices can elevate the flavor profile.
Don’t overcook the spinach; adding it at the last step ensures it retains its vibrant green color and nutritional value.

SERVING SUGGESTIONS:

Vegan Butternut Squash and Spinach Curry is best served hot.
Pair this curry with basmati rice or warm naan bread for a complete meal.
Consider adding a side of vegan yogurt or raita to balance the spices.
A chilled glass of vegan mango lassi can be an ideal drink to accompany this meal.