Tomato, squash and spinach curry
Serves 4
A little effort
Total time:
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.
Skip to ingredients
- 1 halved and sliced onion
- oil
- 2 tbsp madras or curry paste
- 1 small butternut squashcut into chunks
- 5 tomatoesquartered
- 100g spinachroughly chopped
- to serve basmati rice
Nutrition: per serving
- kcal125
- fat5.1g
- carbs16.7g
- fibre5.5g
- protein3.6g
- salt0.4g
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.