Simply Gluten Free: Butternut Squash and Spinach Curry

This vegan butternut squash and spinach curry from Simply Gluten Free is perfectly spiced and ideal with a side of rice, yogurt, lime pickle and a few poppadums.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 55

Total Time 1

Servings

Calories 489kcal

Author Corina Blum

Ingredients

500 g butternut squash or similar squash, peeled and cubed
4 green cardamom pods
2 teaspoon cumin seeds
10 cloves
2 onions finely diced
4 cloves garlic crushed
2 teaspoon root ginger grated
Pinch of black pepper
4 teaspoon gluten-free curry powder
1 teaspoon sugar I omitted this as I don't like curries to be too sweet
500 ml passata
800 g tinned chickpeas drained and rinsed
200 g spinach leaves

Instructions

Put the squash in a roasting tin with a little oil and roast for 45 minutes until cooked through.
Grind the whole spices.
Heat a little oil in a large saucepan and fry the onion gently until softened. Then add the garlic, ginger and all the spices. Cook for a few minutes.
Then add the sugar (if using) passata and chickpeas. Add extra water if there is not enough liquid. Simmer for 20 minutes. Add the roasted squash and continue to simmer for another 10 minutes. Stir in the spinach at the end.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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