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

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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

Prep 5 mins

Cook 25 mins

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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