A vivacious veggie curry recipe - go on, give your vegetarian friends a treat (Nutrition per serving131k calories, protein 3.8g, carbohydrate 18.7g, fat 5.1g, saturated fat 0.4g, fibre 4.3g, salt 0.42g)
Ingredients(Serves 4)
1 large onion, halved and sliced
oil
madras curry paste
1 small butternut squash, about 500g, cut into chunks
5 tomatoes, quartered
100 g spinach, roughly chopped
steamed Basmati pilaff, to serve
Method
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.