Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut squash and spinach curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut squash and spinach curry is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Butternut squash and spinach curry is something that I’ve loved my entire life.

This delicious butternut squash curry is rich, tangy, and spicy. Peel, de-seed and cut butternut squash into chunks. Peel and slice onions into thin half-moons. Heat oil and gently cook onions until they are soft and starting to take on a little.

To begin with this recipe, we have to first prepare a few components. You can cook butternut squash and spinach curry using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Butternut squash and spinach curry:

1. Make ready butternut squash
2. Take Spinach leaves
3. Get onion
4. Prepare gloves garlic
5. Make ready coconut milk
6. Make ready chicken, prawn or tofu
7. Make ready Crushed nuts (cashew or almonds) for topping
8. Get Spices (alternatively you can just use some Thai red or yellow curry paste)
9. Get turmeric
10. Make ready Salt
11. Get chilli peppers
12. Prepare ginger
13. Get bay leaves
14. Prepare Fresh coriander
15. Get ground cumin

Give it a go, I'm sure you will love it. Serve hot over steaming basmati rice. […] first dish was a Butternut Squash and Spinach Curry that so many folks have already cooked and tasted and loved. It's such a versatile vegetable and works great in so many recipes! This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry - which are two of your favourites so I hope you'll love.

Steps to make Butternut squash and spinach curry:

1. Cut the butternut in two halves over the length and put it in the oven for 20 to 25 minutes on 200 Celsius. I find roasting the butternut squash just adds a bit of flavour and it makes the peeling of the skin a whole lot easier. Remove it from the oven, let it cool down a bit. Peel and cube the squash
2. Prepare some rice to serve while waiting for the squash
3. Chop op the onions, garlic and chillies. Grab a big wok and add this to it with the ginger. I’d also use some prawn paste, but that’s not for everyone. I’m
4. Once caramelised add the butternut squash and your choice of meat or other. Spice it up with the coriander, cumin, salt and turmeric
5. Once the meat is fried and the squash is nice and soft add the spinach and coconut milk with the bay leaves. Bring to boil and leave it simmer for 10 minutes
6. After this you’re ready to serve. Add some crushed nuts on top for extra flavour. Perhaps grab yourself a glass of milk if it is too spicy in the end :) Enjoy!!
7. Ready to serve and ENJOY!

It's such a versatile vegetable and works great in so many recipes! This curry is inspired by my chickpea and spinach curry and my cauliflower and chickpea curry - which are two of your favourites so I hope you'll love. Nisha is back with her auntie's famous curry which uses butternut squash, sweet potato & spinach. Butternut Squash, Chickpea and Spinach Curry. Since Winter squash is one of my must haves for the month, I made a pot of butternut squash soup with curry and coconut milk.

So that is going to wrap it up for this special food butternut squash and spinach curry recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!