Butternut Squash and Spinach Curry

By CathyD

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, peeled and chopped
• 1 medium butternut squash (about 2 2/4 lbs.), peeled and cut into 3/4 in cubes
• 2 cloves garlic, peeled and crushed
• 2 to 3 tablespoons curry paste1
• 4 ounces can chopped tomatoes
• 8 ounces bag fresh baby spinach, rinsed
• Salt and freshly ground black pepper

Details

Servings 6
Adapted from spryliving.com

Preparation

Step 1

1. Heat oil in a large, deep pan, add the onion and cook for 2-3 minutes. Add the butternut squash, garlic and curry paste and cook 2-3 minutes.

2. Add tomatoes and stock. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, stirring occasionally. Remove the lid and simmer for 10 minutes. (Add extra stock or water if necessary.)

3. Stir in spinach, cover and cook for 1-2 minutes until wilted. Season to taste with salt and pepper and spoon into serving bowls, topping with plain, lowfat yogurt if desired.