Red butternut squash curry with mushrooms and spinach
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This vegetarian butternut squash curry recipe is effortlessly simple to make but boasts all the flavour of something that's been slowly cooked for hours. The earthy mushrooms and fresh spinach play perfect supporting acts, and the subtly spiced tomato sauce is a guaranteed crowdpleaser.
First published in 2018
Ingredients
Metric
Imperial
Butternut squash curry
- 1kg butternut squash, peeled, deseeded and cut into large chunks
- 4 green cardamom pods, (or 1⁄8 tsp ground cardamom or ground cinnamon)
- 2 red peppers, quartered and deseeded
- 3 tomatoes, quartered
- 1 red chilli, more or less to taste
- 3 garlic cloves, peeled
- 1 knob of ginger, thumb-sized, peeled and sliced
- 3 tbsp of tomato paste
- 1/2 tsp salt
- 4 tbsp of water
- 1 tbsp of vegetable oil
- 6 portobello mushrooms, quartered
- 400g of spinach, washed and stalks removed
- 250ml of plain yoghurt
SAVE RECIPE
Equipment
- Blender
Method
1
Boil or steam the butternut squash until it’s only half cooked – it should have some resistance when pushing a knife through to test it
- 1kg butternut squash, peeled, deseeded and cut into large chunks
2
Bash the cardamom pods and pull the seeds out from the green husks. It might seem fiddly but the flavour is worth it
- 4 green cardamom pods, (or 1⁄8 tsp ground cardamom or ground cinnamon)
3
Purée the peppers, tomatoes, chilli, garlic, ginger and tomato paste in a blender with the salt and water
- 2 red peppers, quartered and deseeded
- 3 tomatoes, quartered
- 1 red chilli, more or less to taste
- 3 garlic cloves, peeled
- 1 knob of ginger, thumb-sized, peeled and sliced
- 3 tbsp of tomato paste
- 1/2 tsp salt
- 4 tbsp of water
4
Pour the purée into a wide pan with the cardamom seeds (or ground cardamom or cinnamon) and oil and bring to the boil, stirring frequently. It will ‘plop’ a bit so keep stirring it slowly. Cook for 1 minute
- 1 tbsp of vegetable oil
5
Once it’s warmed up, stir in the butternut. Put a lid on the pan and simmer until the butternut is just about cooked
6
Gently stir in the mushrooms and cook for 2 minutes
- 6 portobello mushrooms, quartered
7
Lastly, stir in the spinach until it wilts, then mix in the yoghurt and take off the heat
- 400g of spinach, washed and stalks removed
- 250ml of plain yoghurt
First published in 2018
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