Butternut squash and spinach curry
This spiced butternut squash and spinach curry is perfect for vegans or on meat-free days. It’s healthy, it’s hearty and it’s delicious. Serve it with boiled brown rice or naan bread.
Ingredients
Method
- Finely slice the leek and garlic. Roughly chop the carrot and squash. Slice the pepper. Measure out the spices.
- Heat a Tbsp of vegetable oil in a heavy based saucepan. Add the leek and garlic and gently cook until tender. Add the pepper, squash and carrot.
- Cook for a couple of minutes, while stirring. Add the spices and keep stirring for another minute or so, then add the tomato purée and stir through.
- Add the stock, bring to the boil, then simmer for 15-20 minutes until the vegetables are tender (but still al dente). Now fold in the spinach, turn off the heat and cover.
- Let it stand for a couple of minutes until the spinach is wilted. Serve hot.