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

(7 votes)

Speedy squash and spinach curry
  • 25 Mins

  • Serves: 6

  • Price: 73p per serving

Nutritional Info
Each 413g serving contains
  • Energy

    1590KJ

    380KCAL

    19%
  • Fat

    8.7g

    low

    12%
  • Fat

    9.5g

    low

    11%
  • Saturates

    4.5g

    low

    23%
  • Salt

    0.83g

    low

    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
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).