Tomato, squash and spinach curry

  • 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.


Try this tomato, squash and spinach curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • 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


  • 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.

Nutritional Information

  • Kcals 125
  • Fat 5.1g
  • Carbs 16.7g
  • Fibre 5.5g
  • Protein 3.6g
  • Salt 0.4g