Tomato, squash & spinach curry

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• d41d0y

  25 April 2010

  d41d0y rated and commented on this recipe

  

  I used half butternut squash, half sweet potato, and more spinach (200g) as I had a big bag to use up. It was scrummy! Will definitely make again as it was so easy. I also used dry spices that I added in with the onion and a tin of tomatoes in juice so added a little less water.

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• Kev

  08 May 2010

  Kev rated and commented on this recipe

  

  I didn't like this at all, just wasn't very tasty. However i did feel good afterwards for knowing it was quite healthy!

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• Eleanor

  20 May 2010

  Eleanor rated and commented on this recipe

  

  This is delicious and surprisingly filling. Plus I found even the members of my family that tend to declare anything without meat as just a bowl of vegetables found this delicious. I served this with what is suggests "goes well with" the spinach and pea pilau and it was really a fabulous combination.

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• apstan22

  20 September 2010

  apstan22 rated and commented on this recipe

  

  I followed as instructed above (but reduced the amount of tomatoes for a hotter curry) and have found that the madras curry paste is not a good one for my taste buds. I think it would be better with a tikka paste so will try that next time. Good recipe though, more like this please!

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• izysticklee

  01 October 2010

  izysticklee rated and commented on this recipe

  

  Easy and very tasty. I served it with cous cous, lovely!

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• proudmama

  12 October 2010

  proudmama rated and commented on this recipe

  

  Absolutely, and suprisingly, delicious! Only had 3 tomatoes so added a can of chopped tomatoes also and used 260g spinach. Looking forward to eating it again tonight. Didn't miss the meat at all.

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• Rachel

  14 October 2010

  Rachel rated and commented on this recipe

  

  Easy and very tasty. Recommended.

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• Claire

  15 November 2010

  Claire rated this recipe

  

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• leedskitchenscavenger

  26 November 2010

  leedskitchenscavenger rated and commented on this recipe

  

  Made this to serve to friends on my birthday, went down a treat especially with vegan friend and then made a variation again the next day for lunch

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• Catherine

  27 November 2010

  Catherine rated and commented on this recipe

  

  This is such as simple and tasty recipe. I don't like spicy hot food so I used Rogan Josh paste because the label said it was not as hot as madras. The 1st time I made it I used frozen spinach which tasted absolutely fine but did make the curry go a very sludgy colour. The 2nd time I used fresh spinach (as per recipe) and it tasted just as good but it looked much more appetising because the colours were so much more vibrant and appetising

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• lil_muse

  02 December 2010

  lil_muse commented on this recipe

  Made this for dinner tonight, really tasty! I added some red pepper and a bit of potato to give it some variety. Tasty and easy to make :-)

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• Elissa_S

  24 January 2011

  Elissa_S rated and commented on this recipe

  

  Made it last night, absolutely gorgeous. Got a blister trying to saw the damn butternut squash, and it was a bit too firey with two teaspoons of madras paste in, so I added a big tablespoon of mascarpone, which calms the heat down, but it still leaves a kick of spice.

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• sueb

  30 January 2011

  sueb rated and commented on this recipe

  

  So simple and yet very tasty. Any curry paste can be used - I had Korma opened so used that, plus a couple of green chillies, some fenugreek and some leftover cooked chicken. Have also used sweet potatoes instead of squash, and Tikka Masala paste. Very versatile. Will definitely be on my list of dishes when making curries.

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• analila

  20 February 2011

  analila rated and commented on this recipe

  

  I agree with most other people: simple and delicious. Five stars for that.

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• analila

  20 February 2011

  analila commented on this recipe

  I agree with most other people: simple and delicious. Five stars for that.

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• busty

  25 March 2011

  busty rated and commented on this recipe

  

  lovely really tasty

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• busty

  25 March 2011

  busty commented on this recipe

  lovely really tasty

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• Richard O

  03 April 2011

  Richard O rated and commented on this recipe

  

  Used jalfrezi paste and tinned tomatoes (only a little extra water was then needed. Nice

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• LeFish

  24 April 2011

  LeFish rated and commented on this recipe

  

  Great curry and no hassle to make after a long day at work. Buy a small squash as it can be quite rich. Nice with some soured cream on the side. Any leftovers, take to work the next day! Lots of oohs and aaahs in the office!

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• r.wilson6637

  05 May 2011

  r.wilson6637 rated and commented on this recipe

  

  We used jalfrezi paste as an alternative to madras and added some tomato puree to thicken too. We also substituted half of the water for 100ml coconut milk which added extra flavour.

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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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