Recipes: Tomato, squash & spinach curry

A vivacious veggie curry recipe - go on, give your vegetarian friends a treat

Ingredients

• 1 large onion , halved and sliced
• oil
• 2 tbsp madras curry paste
• 1 small butternut squash , about 500g, cut into chunks
• 5 tomatoes , quartered
• 100g spinach , roughly chopped
• steamed Basmati pilaff , to serve

  

  1. Cook the onion in 1 tbsp oil for 5 minutes until softened. Add the curry paste and cook for 3 minutes. Add the squash, tomatoes and 200ml water, stir well.
  2. Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.

  Per serving

  131 kcalories, protein 3,8g, carbohydrate 18,7g, fat 5,1 g, saturated fat 0,4g, fibre 4,3g, salt 0,42 g