Spinach & Squash Curry Recipe

By the wlr team

For a great vegetarian curry, try out this beautiful spinach and squash curry! You can find the best in season butternut squash around October time, making this a perfect autumnal meal. As well as being super low calorie, this curry also only takes half an hour to prep and cook!

  • Recipe makes: 4 servings
  • Prep time:
    5 mins
  • Cook time: 25 mins
  • Calories: 138
    per serving


  • 1 Tbsp/15ml Oil, Olive, Extra Virgin, Average
  • 1 Med/180g Onions, Raw, Average
  • 30g Curry Paste, Madras, Average
  • 500g Squash, Winter, Butternut, Raw, Unprepared, Average
  • 5 Medium/615g Tomatoes, Fresh, Raw, Average
  • 1½; Litres bottle/1500ml Water, Mineral Or Tap
  • 1 Serving/80g Spinach, Raw, Average
  • ¼ Tsp/1.25g Salt, Table, Average
  • ¼ Tsp/0.5g Pepper, Black, Freshly Ground, Average


1. Peel & Chop the onion. Chop the squash into chunks.

2. Cook the onion in 1 tbsp oil for 5 minutes until softened. Add the curry paste and cook for 3 minutes. Add the squash, tomatoes and 200ml water, stir well.

3. Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the spinach and leave for a couple of minutes to wilt.

Season and serve with basmati rice.
Nutrition information per serving
Calories (kcal)138
Carbohydrate (g)19.6
Fat (g)5.7
Protein (g)3.8
Fibre (g)4.8
Alcohol (g)0.0
Fruit & Veg4.3

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