Tomato, squash & spinach curry
Ingridients:
- 1 large onion, halved and sliced
- oil
- 2 tbsp madras curry paste
- 1 small butternut squash, about 500 g, cut into chunks
- 5 tomatoes, quartered
- 100 g spinach, roughly chopped
- Basmati rice 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.
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