Tomato, squash & spinach curry
A vivacious veggie curry recipe - go on, give your vegetarian friends a treat
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Ready in 30 minsVegetarian, Vegan
- 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.
- 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
Recipe from olive magazine, November 2006.
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http://www.bbcgoodfood.com/recipes/3982/
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Ready in 30 minsVegetarian, Vegan
Ingredients
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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