Butternut Squash Curry
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (1)

Butternut Squash Curry

NUTRITION · PER SERVING430M COOK
CAL 34%·PRO 48%
CARBS 117G70% OF CAL
25G FIBER0G ADDED0G INTRINSIC68G OTHER25G TOTAL SUGAR
FAT 17G23% OF CAL
10G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooker butternut squash curry with chickpeas, potatoes, and spinach in a fragrant, spiced broth. Hearty and naturally vegan, it is a set-and-forget meal.

mainindianbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium onions
  • 5 garlic cloves
  • Thumb sized piece fresh ginger
  • 2 tbsp Tomato purée ((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))
  • 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)
PREP
10M
SODIUM
1324MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.