SERVES: four
PREP OCCASION: 10 minutes
COOKING OCCASION: 30 minutes
1 big onion, bisect and pieced
1 tbsp olive grease
2 tbsp madras curry paste
1 small butternut squash, cut up into large piece
5 medium-sized tomatoes, quartered
200ml of water
100g spinach roughly cut up
Salt and pepper to tang
100g basmati rice, steamed, to dish up
1. Sauté the onion in the oil for five minutes waiting make softer.
2. Add the madras curry paste and cook for the three minutes.
3. Add the crush, tomatoes and water. Fry well. Envelop and boil for 15 minutes awaiting the squash is just cooked and the tomatoes have broken down.
4. Fry the spinach throughout and leave for a couple of minutes to wilt. Season with salt and pepper to tang.
5. Dish up with basmati rice.