Butternut squash and spinach curry

Skip the main content if you do not want to read it as the next section.


A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'


Nutritional values:

250 Calories

0.47g Sodium

10g Fat

3g Fibre

Preparation time: 10 minutes

Cooking time: 35-40 minutes

Serves: 4 


Ingredients

1 tablespoon rapeseed oil

1 large onion, finely chopped

1 butternut squash or pumpkin, about 1.5kg (3 lb), peeled, deseeded and cut into large cubes

4 tablespoons mild curry paste

100ml (3 1/2 fl oz) reduced-fat coconut milk

200ml (7 fl oz) low-salt vegetable stock

250g (8 oz) leaf spinach, washed and roughly chopped

200g (7 oz) low-fat natural bio yoghurt

Freshly ground black pepper

Basmati rice, to serve 


Cooking guide

1. Heat the oil in a large heavy-based frying pan. Add the onion and cook, stirring, for 2 minutes or until soft. Add the butternut squash or pumpkin and curry paste and continue to cook for 2-3 minutes.

2. Add the coconut milk and vegetable stock and bring to the boil. Cover and simmer over a low heat for 20 minutes.

3. Add the spinach in batches, stirring after each batch, until wilted. Stir in the yoghurt and cook for a further 10 minutes. Season with black pepper and serve with basmati rice. 




The following page sections include static unchanging site components such as the page banner, useful links and copyright information. Return to the top of page if you want to start again.


Page Extras

Skip the main banner if you do not want to read it as the next section.


Page Banner

Blood Pressure Association Home Page

Salt and blood pressure

Cutting down on the white stuff could save your life


End of page. You can return to the page content navigation from here.