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.
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
Chilli flakes to taste
Chop butternut squash, aubergine and onion into chunks.
Sauté the vegetables in a large sauce pan until slightly soft
Stir in Rogan Josh paste and add 2 tins of chopped tomato
Stir in drained chickpeas and ¾ of the coriander
Leave to simmer for approx. 45-60mins until the butternut squash is soft to eat
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)
Serve with steamed basmati rice, a sprinkle of fresh coriander and low fat natural yoghurt.
0.8g saturated fat
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!
I'm just immensely happy that there is a national curry week! Tomato-based always good, yum.
Well firstly, I love curry so it's great to see a healthy version that looks pretty easy to make! Thanks!
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!