Butternut & Spinach Curry (vegan)

Prep Time 15 Minutes 
Cook Time 25 Minutes

Serves 6


  • 1 onion
  • 3 garlic cloves (crushed)
  • 500g diced butternut
  • 200g spinach
  • 1 heaped tablespoon of freshly grated ginger

From the cupboard

  • 1 Tbsp garam masala
  • vegetable oil
  • 1 tsp tamarind paste
  • 375ml vegetable stock
  • 400g can chopped tomatoes
  • 400g can chickpeas

To serve:

  • rice
  • fresh coriander
  • (dairy-free) yoghurt
  • lime juice
  • naan bread


  1. Cut peeled butternut into 1.5cm [0.6 inches] dice.
  2. Heat some vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
  3. Add grated ginger and garam masala. Fry gently for another minute or so.
  4. Add butternut dice, chopped tomato, vegetable stock, tamarind paste. Bring to the boil. Cook covered for 20-25mins under medium heat until butternut is cooked (it should still have a bite). Don’t forget to stir from time to time so that the vegetables do not stick to the bottom of the pan.
  5. When done, stir the baby spinach with the vegetable and cook until wilted. Add drained chickpeas and cook for a few more minutes until heated through. Season with lime juice and salt if needed.
  6. Serve with rice, topped with fresh coriander, naan bread and some (dairy-free) yoghurt.

Recipe design & image: Annabelle Randles/The Flexitarian