Nigella Butternut Squash Curry​ Recipe

This easy butternut squash curry is a creamy, comforting dish that’s perfect for a quick, nutritious meal. With a blend of aromatic spices and fresh vegetables, it’s simple to make and full of flavor. You can easily customize it with the ingredients you have on hand, making it a flexible and satisfying choice for any day of the week!

Ingredients Needed:

• 900g / 2 lbs butternut squash, diced into ½-inch pieces (about 4 cups)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 15g / 1 Tbsp fresh ginger, grated
• 30ml / 2 Tbsp olive oil
• 8g / 1 Tbsp curry powder
• 5g / 1 tsp ground cumin
• 400g / 15 oz can fire-roasted diced tomatoes
• 120ml / ½ cup water
• 400ml / 13.5 oz can full-fat coconut milk
• 60g / 2 oz fresh spinach
• ½ tsp salt, or to taste

How To Make Butternut Squash Curry​ Recipe:

1. Prepare Ingredients: Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
2. Sauté Vegetables: Heat a large skillet over medium heat. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, until the onions are translucent.
3. Add Spices: Add the curry powder and cumin, then sauté for one more minute to release the flavors.
4. Add Tomatoes and Water: Pour in the fire-roasted diced tomatoes and water, stirring to dissolve any browned bits at the bottom of the skillet.
5. Add Butternut Squash and Simmer: Add the diced butternut squash, stir to combine, cover with a lid, and let it simmer for about 10 minutes, or until the squash is fork-tender.
6. Stir in Coconut Milk: Add the coconut milk to the skillet, stirring to combine. Heat through until the sauce is hot.
7. Add Spinach and Season: Add the fresh spinach, stirring until it wilts in the hot sauce. Season the curry with salt to taste, then enjoy!

Recipe Tips:

• Dice the Squash Evenly: Cut the butternut squash into equal ½-inch pieces. This helps them cook evenly, so every bite is tender and perfectly cooked.
• Use Fresh Ginger and Garlic: Fresh ginger and garlic add a deep flavor that can’t be matched by dried versions. Make sure to mince or grate them finely for the best flavor release.
• Sauté Spices Briefly: When you add the curry powder and cumin, only sauté them for about 1 minute. This step brings out their aroma and flavor but overcooking can make them taste bitter.
• Don’t Rush the Simmering: Let the butternut squash simmer fully until it’s fork-tender. If it’s undercooked, it won’t absorb the flavors as well, and the texture won’t be as satisfying.
• Add Spinach Last: Adding the spinach at the end keeps it fresh and vibrant. Stir it in gently, and it will wilt perfectly in the hot sauce without becoming mushy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the curry cool to room temperature, then put it in a sealed container in the fridge for up to 4 days.
• Freeze: Cool the curry, then place it in a freezer-safe container. Freeze for up to 3 months. Thaw it in the fridge overnight before reheating.
• Reheat: Heat the curry in a skillet or pan over medium heat for about 5–7 minutes, stirring occasionally.

Nutrition Facts:

• Calories: 344 kcal
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 8mg
• Sodium: 667mg
• Potassium: 1202mg
• Total Carbohydrate: 39g
• Dietary Fiber: 9g
• Sugars: 9g
• Protein: 8g

Try More Nigella  Lawson Recipes:

• Nigella Lawson Lamb Curry
• Nigella Leftover Chicken Curry
• Nigella Vegetable Tagine