Butternut Squash Curry

Butternut Squash Curry

It's National Curry Week this week, but before you reach for your takeaway menu, check out this low-calorie butternut squash curry recipe from our resident dietitian Lucy Jackman. With a fraction of the saturated fat and salt content of your average curry, it's a healthy twist on a British favourite.

Ingredients

For Curry:

  • 1 x small butternut squash

  • 1 x aubergine

  • 1 x small tin of chickpeas (Drained)

  • 2 x tins chopped tomato

  • 1 x onion

  • 2 x tablespoons Rogan Josh curry paste

  • ½ bag fresh spinach

  • 1 x bunch fresh coriander

For Carrot Salad:

  • 2 x grated carrot

  • ½ juice of a lemon

  • ½ pomegranate

  • Chilli flakes to taste

  • Fresh coriander

Cooking Method

  1. Chop butternut squash, aubergine and onion into chunks.

  2. Sauté the vegetables in a large sauce pan until slightly soft

  3. Stir in Rogan Josh paste and add 2 tins of chopped tomato

  4. Stir in drained chickpeas and ¾ of the coriander

  5. Leave to simmer for approx. 45-60mins until the butternut squash is soft to eat

  6. Whilst the curry is cooking, grate carrots into  a bowl, mix in half of the remaining coriander, the pomegranate seeds, flaked almonds, lemon juice and chilli flakes (optional)

  7. Serve with steamed basmati rice, a sprinkle of fresh coriander and low fat natural yoghurt.

Nutritional Information

  • Serves 4

  • 282kcal

  • 8g fat

  • 0.8g saturated fat

  • 40g carbohydrates

  • 9g protein

  • Vegetarian

 

 


The Author

Lucy Jackman

Lucy is a registered dietitian who specialises in weight loss and weight management, the promotion of healthy eating and following a balanced, nutritious diet. Her recipes are tried and tested and provide a full nutritional breakdown to ensure you know exactly what you're putting on your plate.

Comments

Tanya M.
14 October 2014

Tanya M.

There's nothing better than a good curry. We often have spinach and sweet potato curry but definitely going to consider swapping the spuds for squash now. Thanks!

Roger B.
10 October 2014

Roger B.

I'm just immensely happy that there is a national curry week! Tomato-based always good, yum.

Pete R.
10 October 2014

Pete R.

Well firstly, I love curry so it's great to see a healthy version that looks pretty easy to make! Thanks!

Emma C.
10 October 2014

Emma C.

Perfect! I have 2 small butternut squash sat in my fridge given to my my a kind neighbour. I also love the idea of adding chickpeas for extra protein. Great timing - thanks!

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