Spinach and Squash Curry

Spinach and Squash Curry

This recipe is for a colourful and comforting spinach and squash curry, perfect for the transitional period between summer and autumn. It involves roasting cubed squash, sautéing onions, garlic, ginger, and spices, then simmering with chickpeas, coconut milk, and spinach. The dish is served over rice and topped with pickled onions, coriander, and toasted cashews. Join the Nectar Fruit & Veg Challenge to earn bonus points by purchasing a variety of colourful fruits and vegetables.

Serves: 2

50 minutes

Cook time

Unit

Metric
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Ingredients

Natalia

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Ingredients:

  • 0.5 a squash
  • 250g spinach
  • 1 tin of chickpeas
  • 0.5 a white onion
  • 2 cloves of garlic
  • 2 inch piece of ginger
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.25 tsp fenugreek
  • 0.5 tsp mustard seeds
  • 1 red chilli
  • 0.5 can of coconut milk
  • 200ml veg stock
  • Olive oil
  • Salt

For the top:

  • Pickled onions
  • Coriander
  • Toasted cashews

🔄Natalia Rudin's Suggested Substitutes

Squash Sweet Potato or Pumpkin
Spinach Kale or Swiss Chard
Chickpeas Lentils or White Beans

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