• A medium onion (finely chopped)
  • 3 cloves of garlic (finely grated)
  • 2 inches of ginger (finely grated)
  • 1/2 Butternut Squash (600grams) cubed
  • 250g of baby spinach
  • Coriander
  1. Step 1: The Prep

    Finely chop the onion and finely grate the garlic and ginger. Lightly fry in a saucepan using a splash of oil on a low heat – avoid any browning resulting in a translucent base after about 4 minutes.
  2. Step 2: Curry Base

    Now spice it up! Make a runny paste with 150ml water and pour into the pan- continue to heat for another 4 minutes- this will magically turn into your curry sauce.
  3. Step 3: Add Ingredient

    Add the cubed butternut squash and stir in the curry sauce under a raised heat. Wait for the butternut squash to soften a little and then add 150ml water. Leave to simmer for 15 minutes. Add handfuls of spinach towards the end of cooking and let it wilt in under a closed lid. Finally, enjoy with flat breads or rice!
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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy