Butternut squash curry

Serves: 6
Preparation time: 
20 minutes
Cooking time: 
25 minutes


Sunflower oil spray

1 onion, diced

3cm piece root ginger, chopped

1 butternut squash, seeded and cubed

2 x 400g (14oz) cans chopped tomatoes

2 x 400g (14oz) cans chickpeas, drained and rinsed

2 tbsp curry paste

300g (10½oz) frozen chopped spinach

6 seeded tortilla wraps

For the salad:

1 cucumber portion, seeded and diced

1 red onion, finely chopped

150g (5oz) low-fat natural yoghurt

2 tbsp chopped mint

1 tsp toasted cumin seeds

Squeeze of lemon juice


1 Spray a large pan with sunflower oil and cook the onion, ginger and squash for 5 minutes until the onion is tender.

2 Add the tomatoes, chickpeas and curry paste and simmer gently for 15 minutes until the squash is tender. Add the spinach and simmer for a further 5 minutes, until the spinach has thawed and the curry is piping hot. Turn into a large serving bowl.

3 Meanwhile, stir together the cucumber, red onion, yoghurt, mint and cumin seeds. Add a squeeze of lemon juice to taste, then spoon into a serving bowl.

4 Warm the tortilla wraps or chapattis according to packet instructions and serve with the curry and yogurt salad.

Recipe and image courtesy of waitrose.com

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