Tomato, squash and spinach curry

Name: Tomato, squash and spinach curry
Total time: 30 min
Yield: serves 4
Ingredients: onion 1 halved and sliced; oil; madras or curry paste 2 tbsp; butternut squash 1 small, cut into chunks; tomatoes 5, quartered; spinach 100g, roughly chopped; basmati rice to serve

30 minutes
serves 4
A little effort

A quick, easy recipe to get you through the week, on the table in 30 minutes! Packed with veg and it's low fat and low Gi-rated, too. Perfect with an Indian lager.

March 25, 2015 at 3:05 pm

Ingredients

onion 1 halved and sliced
oil
madras or curry paste 2 tbsp
butternut squash 1 small, cut into chunks
tomatoes 5, quartered
spinach 100g, roughly chopped
basmati rice to serve

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.