Tomato, Squash & Spinach Curry
Warm and comforting, this butternut squash curry is a flavorful medley of tender squash, aromatic spices, and creamy coconut. The curry paste infuses the dish with a fragrant heat, while spinach adds a pop of green freshness. Served with fluffy Basmati pilaff and warm naan bread, this dish is a perfect balance of hearty and satisfying flavors. It's a delightful way to enjoy a cozy dinner at home with loved ones.
— Constant Cookbook
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
Instructions
- Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
- Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Cook Time
25M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 320 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 29 grams carbohydrates
- Sugar Content: 17 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 1 milligram of sodium
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