Tomato, squash & spinach curry

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olive magazine

4 ratings

Recipe by olive magazine

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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

Latest comments and suggestions

• Bwyd Mared

  09 January 2008

  Bwyd Mared rated and commented on this recipe

  

  couldn't find madras, so just used tikka masala paste, which was tasty! Really easy to cook!

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• Tony

  10 January 2008

  Tony rated and commented on this recipe

  

  Quick to prepare, easy to cook and tasty to eat! Works well with all types of curry paste.

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• neets

  02 February 2008

  neets commented on this recipe

  lovely recipe, easy to make, i used sweet potato instead of squash, husband and kids loved it, will be making it again.

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• delsh21

  02 April 2008

  delsh21 commented on this recipe

  I also used sweet potato instead of squash and added some chicken. Really lovely and so easy and quick to make. A great mid week dinner.

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• Rach

  13 April 2008

  Rach commented on this recipe

  Lovely. Very easy to make, very healthy. Use really tasy tomatoes.

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• delsh21

  12 June 2008

  delsh21 rated this recipe

  

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• Gareth Lent

  05 August 2008

  Gareth Lent rated and commented on this recipe

  

  A very easy and VERY tasty dish... I swapped out the Curry Paste for a Curry Sauce and doubled the quantity. This kept all the flavour but reduced the fat content further. A recipe for the keep book.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Vegan

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

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

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