Skip to main content


Butternut & Spinach Curry
3min read

Butternut & Spinach Curry

by Flo Cornish

3min read

Warming, hearty, and rich, our Butternut & Spinach Curry is a real winter warmer. Filled with sweet roasted butternut swish, fresh baby spinach and cumin-maple cashews, all stirred through a creamy tomato and coconut curry, it's bound to keep you satisfied and happy through the cold months. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Butternut & Spinach Curry to your next box. 

Prep Time

15 mins

Cook Time

40 mins




Curry Sauce:
1 tbsp mild curry powder
1/2 tsp ground turmeric
1/2 tsp cumin
1 tbsp sunflower oil
450g white onion
140g red pepper, diced
115g celery, diced
3 cloves garlic, crushed
1 Thai green chilli, finely sliced
55g ginger puree
295ml coconut milk
375ml water
375g chopped tomatoes
1 tsp salt
2 tbsp maple syrup
1 tsp arrowroot
1 tbsp water

455g butternut squash
1 1/2 tbsp maple syrup
1 tsp sunflower oil
1/2 tsp salt
1 tsp mild curry powder

Cashews + Garnish:
55g cashews
2 tsp maple syrup
1/2 tsp salt
1/4 tsp black pepper
1/4 ground cumin
1/2 red bell pepper flakes

Chickpeas + Spinach:
330g tinned chickpeas
215g baby spinach



To make the curry, start by toast spices in a dry pan till aromatic. Finely chop the chilli. Heat oil in a pan and cook the onions till brown and caramelised - about 15 mins. Then add in the celery, garlic, ginger, pepper and chilli, tossing everything well in the spices.


Add coconut milk, water, tomatoes, salt and maple syrup and stir. Bring everything up to a simmer and cook for 30 mins. In a small bowl combine the arrowroot with 1 tbsp water, stir it together then stir it into the curry to thicken it. Once thick and creamy, remove the curry from the heat.


To make the cashews, whisk all ingredients except the red bell pepper flakes together to form a marinade and toss
the cashews in this. Spread on a lined baking sheet and toast at 200C for 6-8 mins, turning regularly, until lightly golden brown.


For the roasted butternut, mix all the ingredients, except the butternut squash, together to form a marinade. Toss the cubes of butternut in the marinade, spread on a lined baking sheet and roast for 30 mins at 180C until slightly charred and tender.


Stir the chickpeas and spinach through the curry sauce.


Serve the curry topped with cashews and red pepper flakes.


By Flo Cornish
Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

Read more from Flo

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.

Shop now
Multi award-winning great taste producer
Certified B Corporation
London Living Wage Employer
Plant Power


Where to find usVeganuaryUltra Processed FoodSustainability(Not at) school dinnerRefer a FriendPlanted blog

Stay in touch

Multi award-winning great taste producer
Certified B Corporation
London Living Wage Employer
Plant Power

© Copyright 2024 Allplants Ltd. All rights reserved