Tomato, squash & spinach curry

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Results 61-72

• charlotte.hood1

  02 September 2012

  charlotte.hood1 rated and commented on this recipe

  

  I swapped the oil for 1tbsp of water and the onions worked just as well. super tasty recipe! I did find that the squash needed a tad more water and more cooking time though.

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• Lottiej

  26 September 2012

  Lottiej commented on this recipe

  Lovely, quick and easy to make. I used sweet potato and am going to add chicken in the future!!

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• fairystoryteller

  03 November 2012

  fairystoryteller rated and commented on this recipe

  

  Really liked this. Skinned the tomatoes because I don't like tough bits of skin in my sauce (I know- I'm fussy!) and added chunks of red peppers following others' suggestions. Went down well even with my husband who usually feels hard done by after a flesh free meal!

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• Rae Raymond

  04 November 2012

  Rae Raymond rated and commented on this recipe

  

  It was a relief to my mum to find a recipe we all liked and now I share it with all my friends. A great crowd pleaser!

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• Nicola

  30 November 2012

  Nicola rated and commented on this recipe

  

  Excellent.... my carnivorous partner has told me never to make him a chicken curry again, this recipe is far better!

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• ANGEL290385

  21 January 2013

  ANGEL290385 rated this recipe

  

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• Tink_04

  24 March 2013

  Tink_04 commented on this recipe

  Has anyone frozen this? would love to freeze an take to work for lunches?

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• Fridays cook

  26 March 2013

  Fridays cook rated this recipe

  

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• sweet pea

  04 April 2013

  sweet pea commented on this recipe

  Lovely recipe, I'm terrible at weighing and just use the recipe as a guide / inspiration which has its plus and minus points. Didn't weigh the butternut squash just added the lot, additionally I added a green and red pepper 3/4 packet green beans chopped in 3 and a tin of chickpeas for protein and a tin chopped tomatoes in addition to the fresh. It tasted lovely. Downside I don't think I added enough liquid for the amount of stuff I put in as it took forever for the butternut to cook and ended up scooping some out and zapping in the microwave to cook quickly as husband and baba 10 1/2 months were hungry. Served with red rice. And added some creme freche to the baby's portion

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• Anna44

  07 April 2013

  Anna44 rated and commented on this recipe

  

  Absolutely delicious

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• Fridays cook

  15 April 2013

  Fridays cook commented on this recipe

  Just made this again, this time I kept the squash a week before using which improved the taste. Now gets a big five from me.

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• nikkinoodle

  06 May 2013

  nikkinoodle rated and commented on this recipe

  

  Thoroughly enjoyed this simple recipe. Not a timid curry, it made loads. We added quorn pieces we had left over from the roast, will make again. Ate with naan bread and mango chutney. Husband suggested an omelette under the bed of rice next time. Surprisingly my daughter (9) also ate it but said it was as 'spicy' as she would eat a curry.

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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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