With a few shortcuts, this healthy Squash Tomato and Spinach Curry dish can be on the table in 30 minutes. Rich, creamy, spicy deliciousness.
The flavors in this dish are in the sauce, made with tomatoes (or tomato sauce), coconut milk, curry paste, curry powder, garlic, ginger, cayenne pepper, salt and a dash of maple syrup. You can vary the heat (with more or less curry paste and cayenne) and even the creaminess (with more or less coconut milk).
For the veggies, I used butternut squash and spinach, but if you’re short on time, you can try something that cooks more quickly such as cauliflower, green beans or cooked chickpeas. If you’re not a vegetarian, consider adding shrimp as seen in the last picture below.
So whether you stick to the recipe or get creative, the squash curry is still a simple, tasty, comforting weeknight meal. I love it over rice or quinoa which you can prepare while the squash is cooking.
Tailor To Your Taste
- Use diced tomatoes or a Marinara sauce.
- Use a half inch of freshly grated ginger instead of ginger powder.
- Add chopped cilantro or parsley before serving.
- Stir in a tablespoon or more of peanut butter.
- Use packaged fresh butternut squash that is already peeled and cut up (huge time saver!). I still cut the pieces smaller to 1/2 inch so they cook more quickly and evenly.
- Use fresh baby spinach, roughly chopped. I didn’t have any on hand so I used frozen spinach (thawed in microwave) and squeezed dry with paper towels.
- Instead of the squash, try cauliflower, green beans or chick peas which will cut the cooking time in half or even more.
- I often use frozen crushed garlic cubes (1 cube = one clove or teaspoon) – so convenient.
Make Ahead Squash Curry
- This dish can be make a couple of days ahead of time. If you want the spinach to look vibrant, omit it when making the dish. Heat up the leftovers on the stove (with a bit of liquid to thin it out) and stir in the fresh spinach until wilted. If you’re not fussy – the taste won’t be affected – just make the whole thing and warm it up in the microwave.
30-Minute Squash Tomato and Spinach Curry
- 1 tsp olive oil
- 2 tsp minced garlic (2 cloves)
- 1 tsp ginger powder
- 1 tsp curry powder
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper (or more to taste)
- 1 1/2 tbsp red curry paste
- 1/2 can coconut milk (about 1 cup)
- 2 cup Marinara tomato sauce (or one 15-ounce can diced tomatoes)
- 1 tsp maple syrup or honey
- 1 lb butternut or other squash, diced 1/2 inch (about 2 1/2-3 cups)
- 3 cup roughly chopped baby spinach (or 250 g frozen, thawed, water squeezed out)
- SAUTE SPICES AND AROMATICS: Heat olive oil in medium skillet on Medium heat. Add garlic, curry powder, ginger powder, salt, cayenne and curry paste. Stir for 2 minutes.
- ADD LIQUIDS, TOMATOES AND SQUASH: Stir in coconut milk, tomato sauce (or diced tomatoes), honey and squash. Bring to boil. Lower heat, cover and simmer for 15-20 minutes until squash is tender.
- FINISH AND SERVE: Add fresh spinach and stir until wilted - or stir in squeezed-dry thawed spinach until heated through - about 1 minute. Taste and adjust seasonings (curry, salt, pepper, honey, etc). Sauce will thicken on standing or by the time you serve it. Serve over rice or quinoa. Sprinkle with chopped cilantro or parsley if desired. Keep leftovers in fridge for up to 3 days.
Here are two other similar dishes you might like. They both use cream instead of coconut milk, but feel free to substitute.
Easy Indian Butter Gnocchi with Spinach get the recipe
Indian Butter Chicken (Sous Vide or Regular) get the recipe