Try this tomato, squash and spinach curry, then check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.
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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
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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.
-
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.
Nutritional Information
- Kcals 125
- Fat 5.1g
- Carbs 16.7g
- Fibre 5.5g
- Protein 3.6g
- Salt 0.4g
