Tomato, squash and spinach curry
Published: March 25, 2015 at 3:05 PM
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Serves 4
A little effort
Total time: 30 mins
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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.
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Try this tomato, squash and spinach curry, then check out our butternut squash curry, vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
Ingredients
Nutrition
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1 halved and sliced onion
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oil
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2 tbsp madras or curry paste
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1 small butternut squash
cut into chunks
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5 tomatoes
quartered
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100g spinach
roughly chopped
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to serve basmati rice
Nutrition: per serving
- kcal125
- fat5.1g
- carbs16.7g
- fibre5.5g
- protein3.6g
- salt0.4g
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Method
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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.
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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.
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step 3
Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.
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