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
Excellent source of iron
YIELD
Total time
CARBS
FIBRE
5 servings
45 mins
44 g
10 g