Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Spicy Butternut Squash, Aubergine, Spinach and Capsicum Coconut Milk Curry

By Monday, April 07, 2014 , ,

I am crazy for curry. The spicier and more vegetable filled the better. This ticks both of the boxes, plus it's also super easy and keeps great in the fridge for the following few days. Impress your family, your boyfriend or your friends by whipping up this flavoursome curry and feel free to adjust the vegetables according to what you have. I bet zucchini and peas would work just as well as aubergine and capsicum.

Serves 3-4

You will need:

1 tbsp coconut oil
1 onion, chopped
1 large clove of garlic, chopped finely
1 tbsp ground cumin
1 tbsp ground coriander
1/4 tsp chilli flakes (more if you like it hotter)
1 large butternut squash, peeled, cored and in medium cubes
1 large aubergine, cubed
1 capsicum, chopped into bite size pieces
2-3 cups baby spinach
1 can full fat coconut milk

Heat the coconut oil in a large pot and add the onion and garlic, then place the lid on the pot and allow the onion and garlic to sweat and soften for 5 minutes until translucent. Add the spices and stir well until the spices are toasted and fragrant, then add the butternut squash and the coconut milk and simmer for 15 minutes. Add the aubergine and red pepper and simmer for another 15 or so minutes, until the vegetables are soft, then add the spinach and allow to wilt into the curry. Serve alongside rice and enjoy!

You Might Also Like


  1. Can i freeze any of your curry dishes, they all look so delicious but I live alone and would love to have meals in the freezer i can just grab out when I get home