Spinach and squash curry

Speedy squash and spinach curry

Ultra-quick if you need to eat now, but a fast make-ahead dish, too. The spicy flavours develop so it tastes even better the next day

By , 02 December 2016
Speedy squash and spinach curry
  • Ready in: 25 mins
  • Serves: 6
  • Price: 73p per serving
Nutritional Info
Each 413g serving contains
  • Energy 1590KJ 380KCAL
    19%
  • Fat low
    8.7g
    12%
  • Saturates low
    4.5g
    23%
  • Fat low
    9.5g
    11%
  • Salt low
    0.83g
    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 1590kJ/380kcal.
Ingredients
  • 700g Scratch Cook Butternut Squash Chunks
  • 100g Scratch Cook Sliced Red Onions
  • 2tbsp balti paste
  • 2tbsp mango chutney
  • 400g can Asda chickpeas, drained
  • 400ml reduced-fat coconut milk
  • 300ml hot stock, made with 1 veggie stock cube
  • 2 x 180g packs Grower's Selection Baby Leaf Spinach
  • 300g long-grain brown rice, cooked to serve
  • 4 poppadoms to serve (optional)
Method
  • Put the squash, onions, balti paste, chutney, chickpeas, coconut milk and stock into a large pan. Bring to a boil then simmer for 20 mins, until the squash is tender. Stir in the spinach and cook for 3-4 mins more.

  • Serve with long-grain rice, plus poppadoms and mango chutney for dipping (optional).