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Butternut squash and spinach curry recipe

Butternut squash and spinach curry recipe

122 ratings

In the mood for a curry but short on time? This butternut squash and spinach curry uses a Balti curry paste as a shortcut for adding flavour. Using green lentils brings a lovely nutty crunch to the easy vegan dish, too. See method

  • Serves 4
  • 8 mins to prepare and 30 mins to cook
  • 233 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 large onion
  • 1 tbsp groundnut oil
  • 90g balti curry paste
  • 500g butternut squash
  • 400g peeled plum tomatoes
  • 390g Tesco green lentils in water, drained
  • 150ml vegetable stock
  • 130g fresh spinach leaves, washed as necessary
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 4%
  • Sugars

    12g 13%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 25.4g Protein 8.3g Fibre 9.1g


  1. Peel and finely chop the onion and sauté in the oil over medium low heat for 5 mins or until softened. Turn the heat up to medium high, add the curry paste and cook for 2 mins. Chop the squash and add to the pan along with the tomatoes, lentils and stock. Stir well and bring to a. simmer; turn the heat back to low.
  2. Cover and cook for 20 mins until the squash is tender and the tomatoes have broken down. Stir through the spinach and cook until it has just wilted. Leave for a couple of minutes to wilt. Season to taste.

Tip: Try serving each portion with 2 Tesco plain poppadums and 1 tsp mango chutney.

See more Butternut squash recipes

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