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Once a Week Kitchen -How to Make Butternut Squash Curry

Unique cookery system tried and tested by the author over many years. Easy, economical and nutritious cooking which converts easily to ready meals.
  Oil 2 Tablespoon
  Onion 1 Medium, chopped
  Butternut squash 750 Gram, peeled, deseeded, cubed
  Canned chopped tomatoes 14 1⁄2 Ounce
  Tomato juice 600 Milliliter
  Red lentils 200 Gram
  Curry paste 2 Tablespoon
  Spinach 200 Gram
For greasing
  Oil 1 Teaspoon

1. Preheat the oven to 350F.
2. Grease an oven proof dish with oil.

3. In a wok, heat oil, add onion, fry until the onion turns slightly soft. Add butternut squash, cook for few minutes. Add in the tomatoes, tomato juice and curry paste, allow to boil.
4. Transfer to the prepared baking dish. Add spinach and mix. Bake at 350F for 40 minutes.

5. Serve hot with rice.

For preparing the tomato juice mix 1 stock cube to 600 ml of water.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Get all of your five-a-day in one hit, with this fragrant, low-fat, curry. There's lots of satisfying flavor in this inexpensive high-fiber vegetarian dish.

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 295 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.1 g5.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 172.1 mg7.2%

Total Carbohydrates 49 g16.5%

Dietary Fiber 11.6 g46.4%

Sugars 8.9 g

Protein 13 g26.3%

Vitamin A 346.9% Vitamin C 104.6%

Calcium 14.7% Iron 25%

*Based on a 2000 Calorie diet

Once A Week Kitchen -How To Make Butternut Squash Curry Recipe Video