Tomato, squash and spinach curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 Medium Onions, diced10 pumps of fry light (or 1tbsp olive oil)2tbsp of preferred curry paste- madras works well1 small butternut squash, roughly chopped5 meduim tomatoes,quatered200g spinach, roughly chopped
1. Fry 2 large onions in oil for 5 minutes
2. Add the curry paste and continute tofry for 2 minutes
3. Add the squash and tomato to the onions and pour 200ml of water over the vegetables.
4. Cover and simmer for 15-20 minutes until the tomato is broken down and the squash is just cooked .
5. Stir through the spinach and cook for further 2 minutes until just wilted.
6. Season with salt and pepper to taste and serve with steamed bamati rice.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user DEBORAHGILL.
2. Add the curry paste and continute tofry for 2 minutes
3. Add the squash and tomato to the onions and pour 200ml of water over the vegetables.
4. Cover and simmer for 15-20 minutes until the tomato is broken down and the squash is just cooked .
5. Stir through the spinach and cook for further 2 minutes until just wilted.
6. Season with salt and pepper to taste and serve with steamed bamati rice.
Serves 4-6
Number of Servings: 5
Recipe submitted by SparkPeople user DEBORAHGILL.
Nutritional Info Amount Per Serving
- Calories: 150.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 44.0 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 6.6 g
- Protein: 3.9 g
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