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By healthynibblesandbits.com
Vegan Butternut Squash Curry with Spinach
Instructions
Prep:20minCook:25min
You can add chickpeas and pan-fried tofu to the dish for additional protein. If you don't have baby spinach, you can use chopped swiss chard or collard greens.A note about spiciness: If you cannot handle spice, I recommend leaving out the red pepper flakes or only using 1/4 teaspoon of it.
Updated at: Thu, 20 Nov 2025 08:26:28 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
38
High
Nutrition per serving
Calories473.6 kcal (24%)
Total Fat18.3 g (26%)
Carbs70.8 g (27%)
Sugars9.9 g (11%)
Protein9.1 g (18%)
Sodium669 mg (33%)
Fiber9.2 g (33%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonscoconut oil
virgin, or unrefined
0.5yellow onion
medium, diced into 1/4-inch pieces
3cloves garlic
minced
2 tablespoonsminced ginger
2 teaspoonsyellow curry powder
mild spice
1 teaspoonground coriander
¾ teaspoonred pepper flakes
4 cupsbutternut squash
diced, 1/2-inch dice
1 x 14 ouncecan fire-roasted crushed tomatoes
⅔ cupfull-fat coconut milk
¾ cupwater
1 teaspoonkosher salt
4 cupsbaby spinach
roasted peanuts
chopped, for topping, optional
4 cupsbrown rice
cooked
Instructions
View on healthynibblesandbits.com
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Notes
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1 disliked
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Makes leftovers














