Vegan Butternut Squash and Spinach Korma

Welcome to another installment from my Healthy/Vegan recipes series. Today’s recipe is a Butternut Squash and Spinach Korma with Quorn and the recipe is totally Vegan. You can if you like you can make this recipe without Quorn if you prefer I am not judging. Both versions of the Butternut Squash and Spinach Korma will taste epic.


Again I am using the wonderful herbs I was supplied with from Indigo Herbs. So yes, you will find, this post is an affiliate post.

Why a Butternut Squash and Spinach Korma? Turmeric is the reason

This week I wanted to use the Turmeric Powder I was supplied with from Indigo Herbs, As I love Indian Cooking I want to make a Korma.

  • Known as the “Spice of Life” and “Queen of the Spices”, Turmeric is perhaps the most famous of Indian Superfoods. Whilst Turmeric widely used in cooking – no curry is complete without the inclusion of this golden wonder spice! There is not a system in the body that isn’t supported by the powerful antioxidant qualities of Turmeric.

  • Immune Booster
  • Powerful Antioxidant
  • Brain Boosting
  • Heart Disease
  • Arthritis Pain Relief

Turmeric benefits don’t stop there!  Antibacterial properties can help to heal wounds and skin abrasions. Turmeric can increases liver function and moderates insulin response. Tumeric is also especially rich in B vitamins, vitamin C and a wide spectrum of essential minerals.

You can find out more facts about Turmeric Here.

I hope you enjoy this curry as much as we did and that you give it a try as part of your Meal Planning. Just one Veggie based meal a week in your meal plan is good for your heart and your wallet.

This tasty Korma style curry is healthy and vegan but oh so good and is a great treat at the weekend if you like take away without the high price tag.

Servings  Prep Time
4 adults15 minutes
    Cook Time
     3 hours high 6            hours low


Servings: adults

  1. In a frying pan melt the coconut oil and add in your onion and sweat the onion
  2. Add in the spices and the Vegan Quorn to the pan, cover the pieces in the spices and cook through
  3. Add to the pan the butternut squash pieces and coat in the spices
  4. Add all the pan ingredients to the slow cooker and then add in the whisked coconut milk
  5. Cook for 3 hour on high in the slowcooker or 6 hours on slow - alternatively you can do this in a casserole dish for an hour on the hob.
  6. In the last 10/ 15 minutes add the Spinach as it just need to wilt

Best served with Basmati or Brown rice if you are trying to be healthy.

If you like this healthy, vegan recipe you can find more of my Vegan recipes for Indigo Herbs here.

Acai Vegan Waffles