Jamie Oliver’s Butternut Squash Curry is made with onions, butternut squash, cauliflower, chickpeas, spinach, and rogan josh paste. This delicious curry recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
This Butternut Squash Curry Recipe Is From 30 Minutes Meals Cookbook By Jamie Oliver.
🧡 Why You’ll Love Butternut Squash Curry Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for busy weeknights when you want a delicious meal fast.
- Packed with Veggies: It’s loaded with healthy vegetables like butternut squash, cauliflower, and spinach, making it both nutritious and filling.
- Flavorful and Spicy: The rogan josh paste adds a rich and spicy flavor to the curry, while the fresh coriander and optional chili give it an extra kick.
- One-Pot Meal: Everything cooks in one pan, so cleanup is quick and easy, leaving you more time to enjoy your meal.
- Versatile and Customizable: You can easily adjust the heat level or swap out vegetables based on what you have on hand, making it a flexible recipe that suits your taste.
🌰 Jamie Oliver Butternut Squash Curry Ingredients
- 2 onions
- 1 medium butternut squash
- 1 small cauliflower
- Optional: 1 fresh red chili
- 4 cloves of garlic
- A bunch of fresh coriander (cilantro)
- ½ a 283g jar of Patak’s rogan josh paste (about 5 oz)
- 1 × 400g tin of chickpeas (14 oz)
- 100g prewashed baby spinach (3.5 oz)
- 1 × 500g tub of natural yogurt (about 17.6 oz)
🍲 How To Make Jamie Oliver Butternut Squash Curry
- Prepare Onions and Squash: Peel and slice the onions. Add them to a large pan with a splash of water and a few lugs of olive oil. Cut the butternut squash in half across the middle, using only the seedless neck. Quarter the neck lengthways, then slice it into 1cm (about ⅜ inch) chunks – no need to peel them. Add the squash to the pan.
- Prepare and Add Cauliflower: Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks and add them to the pan. For extra heat, slice up the chili and add it now.
- Add Garlic and Coriander: Crush the unpeeled garlic and add it to the pan. Finely chop the coriander (including the stalks). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
- Add Paste and Chickpeas: Add the rogan josh paste and the tin of chickpeas with their juices. Season the mixture, stir well, and cover with a lid. Cook on high heat, stirring occasionally.
- Adjust Consistency: Check the curry and add a splash of water if it looks dry. Stir, then replace the lid.
- Add Spinach and Finish: Remove the lid and adjust the consistency if needed by adding more boiled water. Taste and add a pinch of salt if necessary. Add the spinach and stir through until wilted.
- Serve: Spoon half of the yogurt over the curry, sprinkle with the reserved coriander leaves, and serve hot.
💭 Recipe Tips
- Carefully Cut the Squash: Use the neck of the butternut squash because it has no seeds and is easier to cut into equal pieces. This helps it cook evenly.
- Don’t Forget the Spinach: Add the spinach at the end to keep it bright green and prevent it from overcooking. It just needs a quick stir to wilt.
- Use the Chickpea Juice: The liquid from the chickpeas adds extra flavor and makes the curry sauce thicker and richer.
- Control the Spice: If you want a milder curry, skip the chili. If you like it hotter, add more chili or a pinch of cayenne pepper.
- Watch the Consistency: Keep an eye on the curry while it cooks. If it looks dry, add a bit of water to keep it moist and ensure everything cooks properly.
🎚 How To Store Leftovers Butternut Squash Curry?
- Refrigerate: Let the Butternut Squash Curry cool to room temperature first. Then, put it in an airtight container and refrigerate it for up to 3 days.
- Freeze: After the curry cools down, place it in a freezer-safe container. You can freeze it for up to 3 months. To thaw, put it in the fridge overnight, then reheat on the stove or in the microwave.
🥵 How To Reheat Leftovers Butternut Squash Curry?
- In The Oven: Preheat the oven to 350°F. Put the leftover Butternut Squash Curry in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Place the leftover Butternut Squash Curry in a microwave-safe bowl, cover it, and heat on medium power for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the leftover Butternut Squash Curry into a pan and heat over medium for 3 minutes, stirring until fully warmed. Add a bit of water if needed.
🍛 What To Serve With Butternut Squash Curry?
This hearty Butternut Squash Curry pairs well with basmati rice, naan bread, quinoa, or couscous. It can also be served alongside roasted vegetables, mango chutney, poppadoms, or a cucumber raita for a delicious dinner.
FAQ’S:
Can I Use Frozen Butternut Squash Instead Of Fresh?
Yes, you can use frozen butternut squash. Just make sure to thaw it before adding it to the pan. It may cook a bit faster than fresh squash, so keep an eye on it to avoid overcooking.
What If My Curry Is Too Thick?
If the curry is too thick, add a splash of hot water or vegetable broth while stirring until you reach your desired consistency. Be careful not to add too much at once.
Why Is My Butternut Squash Not Cooking Evenly?
If your butternut squash isn’t cooking evenly, make sure the pieces are cut to a uniform size. Also, stir the curry occasionally to ensure that all the pieces are exposed to the heat equally.
How Do I Prevent The Curry From Sticking To The Pan?
To prevent the curry from sticking to the pan, make sure to add enough oil and stir frequently. If you notice it sticking, add a little more water or oil and lower the heat slightly.
Try More Jamie Oliver 30 Minute Meals Recipes:
- Jamie Oliver Vegetable Lasagne 30 Minute Meals
- Jamie Oliver Chicken And Leek Pie 30 Minutes Meals
- Jamie Oliver Salmon Tray Bake 30 Minute Meals
Jamie Oliver Butternut Squash Curry Nutrition Facts
Serving Size: 1 of 3 servings (125g per serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 2g
- Cholesterol: 5mg
- Sodium: 430mg
- Potassium: Not provided
- Total Carbohydrate: 27g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 5g
Jamie Oliver Butternut Squash Curry 30 Minute Meals
Description
Jamie Oliver’s Butternut Squash Curry is made with onions, butternut squash, cauliflower, chickpeas, spinach, and rogan josh paste. This delicious curry recipe creates a hearty dinner that takes about 45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Onions and Squash: Peel and slice the onions. Add them to a large pan with a splash of water and a few lugs of olive oil. Cut the butternut squash in half across the middle, using only the seedless neck. Quarter the neck lengthways, then slice it into 1cm (about ⅜ inch) chunks – no need to peel them. Add the squash to the pan.
- Prepare and Add Cauliflower: Trim the cauliflower and remove the outer leaves. Cut it into bite-sized chunks and add them to the pan. For extra heat, slice up the chili and add it now.
- Add Garlic and Coriander: Crush the unpeeled garlic and add it to the pan. Finely chop the coriander (including the stalks). Reserve a few leaves for garnish and add the rest to the pan with a couple of generous splashes of boiled water.
- Add Paste and Chickpeas: Add the rogan josh paste and the tin of chickpeas with their juices. Season the mixture, stir well, and cover with a lid. Cook on high heat, stirring occasionally.
- Adjust Consistency: Check the curry and add a splash of water if it looks dry. Stir, then replace the lid.
- Add Spinach and Finish: Remove the lid and adjust the consistency if needed by adding more boiled water. Taste and add a pinch of salt if necessary. Add the spinach and stir through until wilted.
- Serve: Spoon half of the yogurt over the curry, sprinkle with the reserved coriander leaves, and serve hot.
Notes
- Carefully Cut the Squash: Use the neck of the butternut squash because it has no seeds and is easier to cut into equal pieces. This helps it cook evenly.
- Don’t Forget the Spinach: Add the spinach at the end to keep it bright green and prevent it from overcooking. It just needs a quick stir to wilt.
- Use the Chickpea Juice: The liquid from the chickpeas adds extra flavor and makes the curry sauce thicker and richer.
- Control the Spice: If you want a milder curry, skip the chili. If you like it hotter, add more chili or a pinch of cayenne pepper.
- Watch the Consistency: Keep an eye on the curry while it cooks. If it looks dry, add a bit of water to keep it moist and ensure everything cooks properly.
Jamie Oliver Butternut Squash Curry 30 Minute Meals