Tomato, squash & spinach curry

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olive magazine

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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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• Girl Flower

  13 October 2008

  Girl Flower rated and commented on this recipe

  

  Easy to make and very tasty! Thumbs up form me and my man and will be keeping this recipe to use again. I followed the recipe exactly.. Great served on rice to soak up juices or dip naan bread in!

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• gr00vyc00k

  18 October 2008

  gr00vyc00k rated and commented on this recipe

  

  absolutely delicious

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• rosie

  03 November 2008

  rosie rated and commented on this recipe

  

  The first time i made this i went a bit crazy with the madras curry paste and couldn't eat it as it was so spicy! I've made it since, reducing the amount of paste to about 1 tbsp and it is really nice. I just serve it with plain boiled rice and some salad leaves as there is enough flavour in the curry, really tasty.

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• Judie Holliday

  03 November 2008

  Judie Holliday rated and commented on this recipe

  

  This is a lovely and easy dish. I used cherry tomatoes (all I had in the fridge) and extra spinach. We aren't veggie in our house, but this dish tasted great and was filling enough with rice that we certainly didn't miss the meat.

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• maddieson

  29 November 2008

  maddieson rated and commented on this recipe

  

  Really nice. Added a extra madras as I like a bit more zing!

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• kcikingkatie

  24 March 2009

  kcikingkatie rated this recipe

  

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• MaryAnne

  15 May 2009

  MaryAnne commented on this recipe

  Lovely curry, made it as I had a vegetarian comin for dinner, she loved it and so did the non vegetarians.....easy to make too

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• Sushi&Noodles<3

  15 May 2009

  Sushi&Noodles<3 rated and commented on this recipe

  

  This, is one of my fave recipes ever! It is so simple, very healthy compaired to most curries and you can swap around the veggies used to suit your tastes. Made it for me and my boyfriend 4 or 5 times so far and always turns out lovely. I follow the recipe exactly.

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• daisydoris

  02 September 2009

  daisydoris commented on this recipe

  very easy to make added a few chopped runner beans did not have butternut squash used ordinary squarsh instead and used powered curry and frozen spinach I thought this was very tasty I will definately make again.

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• heatherteq

  03 September 2009

  heatherteq rated and commented on this recipe

  

  Really simple and delicious. Everyone loved it, from 1 yr old to husband. I added in a couple of peppers I had in the veg rack and also threw in some chickpeas towards the end to up the protein content. Great recipe.

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• KtB

  24 September 2009

  KtB commented on this recipe

  Made tonight, very simple and very tasty, however I think my boyfriend would prefer something slightly creamier, do you think it would work with cream?

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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

Preparation 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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