Spinach and Butternut Squash Curry

Growing your own vegetables is always very satisfying and so is making a curry.There are plenty of small pumpkins, chillies, tomatoes and spinaches in my garden now. So I always find ways to use them up. I usually make this curry with butternut squash, but I used small pumpkins instead of squash this time just because there are so many of them to pick. 

Squashes and pumpkins are rich source of carotenes. They provide good amount of Vitamin C, B1, B5, B6 & B3, folic acid, potassium and fibre. Spinach is very low in calorie and a good source of vitamin K, C, B2, B1, B6, E, folic acid, carotenes, magnesium, Iron and fibre. Flavanoids found in spinach shows high levels of antioxidant and anti cancer properties.


Butternut squash - peeled, and chopped
Turmeric powder - ¼ tsp
Mung dahl or Red lentil -1cup, washed and drained
Cumin seeds - ½ tsp
Dessicated coconut/ Grated coconut- 4tbsp
½ tomato - roughly diced
Salt - ¾ tsp
Spinach- chopped- 1 cup
Green or red chilli - 1 - pierced or deseeded or cut lengthwise for more heat


Add lentil, water, chilli and butternut squash together in to a pot. Bring to boil and add turmeric powder. Cook till lentils and butternut squash pieces are soft.

Blend together coconut, cumin, water and tomato. Mix this to cooked butternut squash and lentil. Bring to boil; stir in salt and spinach.

Boil for couple of minutes and turn off heat. Serve hot with some cooked brown rice and dollop of natural yogurt.


Swap spinach with kale for a variation.



Nutritionist Reading, Berkshire
Contact: Nutriadvice, The Therapy Centre, 6B Church Street, Reading Berkshire RG12SB.
© 2013 www.nutriadvice.co.uk