Monday - Friday 10am-8pm




Easy Butternut Squash Curry

A mild but delicious curry this recipe is so easy! Served on a bed of wholegrain rice it’s rich in plant based proteins and pure ingredients. Naturally gluten free, dairy free, vegan and vegetarian friendly!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4


  • 3 Tablespoons of coconut oil
  • ½ a large onion, diced
  • 3 cloves of garlic, crushed
  • 2 Teaspoons of ground ginger
  • 2 Teaspoons of curry powder
  • 1 Teaspoon of red chilli flakes
  • ¼ Cup of fresh coriander, chopped
  • 2 Cups of butternut squash cubed
  • 1 Tin (400g) of Tomatoes
  • 1 Tin (400g) of Coconut Milk, stirred well 
  • 1 Cup of water
  • 1 Teaspoon of salt
  • 6 Handfuls of spinach


  • Add coconut oil to a large pot and heat on a medium heat
  • Add the onions, ginger and garlic and saute for 3 minutes
  • Add the curry powder, chopped coriander, and red chilli flakes and stir to combine
  • Add the butternut squash, tomatoes, coconut milk, water and salt
  • Bring to the boil, turn down the heat and leave to simmer for around 20 minutes to allow the sauce reduce slightly, stirring every few minutes
  • Remove from the heat and add the spinach, stir until wilted and combined
  • Serve on a bed of wholegrain rice & enjoy 
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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm


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