This healthy vegan Indian curry with butternut squash is perfect if you're seeking a diabetes-friendly dinner option. Savour a meatless Monday masterpiece!


How to cut butternut squash

Slice off the top and bottom of the butternut squash and peel. Cut the squash in half and scoop out the seeds and stringy flesh using a spoon.

How to cut butternut squash

Make four lengthwise cuts. Repeat with the second half. Then, dice the butternut squash into medium-sized cubes.

How to clean and cut Portobello mushrooms

Remove the stem by gently twisting it off using a spoon. Gently wipe the mushroom caps clean with a damp kitchen cloth.

How to clean and cut Portobello mushrooms

Gently scrape away the gills from the mushroom caps. Then, thinly slice the mushrooms.

Roasting butternut squash

Toss the squash cubes with coconut oil, paprika, and chilli powder in an oven tray. Roasting brings out the squash's natural sweetness.

Roasting butternut squash

Arrange the cubes in a single layer on the tray and pop them in the oven for about 45 minutes, then broil for 3 minutes.

Prepare the curry base

Heat up coconut oil in a large pot or deep skillet over medium heat and fry the curry leaves, cumin seeds, and asafoetida.

Add tomato puree and spices

Stir in tomato puree, curry powder, turmeric, and red chilli powder and simmer for a few minutes.

Incorporate Portobello mushrooms, chickpeas & coconut milk

Toss in the sliced portobellos, followed by chickpeas and coconut milk. Bring to boil, cover and simmer on low heat for about 10 minutes.

Add spinach and roasted squash

Add spinach and roasted butternut squash, along with the salt. Stir well.

Season and finish

A sprinkle of fresh cilantro and a squeeze of lime juice – that's how we bring everything together.

Diabetes diet friendly

Excellent source of fibre

Excellent source of vitamins A & C

Nutrition facts per serving

Excellent source of iron


Total time



5 servings

45 mins

44 g

10 g