Tomato, squash and spinach curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 1 halved and sliced onion
- oil
- 2 tbsp madras or curry paste
- 1 small butternut squash, cut into chunks
- 5 tomatoes, quartered
- 100g spinach, roughly chopped
- to serve basmati rice
Method
- STEP 1
Cook the onion in 1 tbsp oil for 5 minutes until softened, then tip in the curry paste and cook for 3 minutes.
- STEP 2
Add the squash and tomatoes along with 200ml water and stir well. Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down.
- STEP 3
Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.