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Nutritional values:
250 Calories
0.47g Sodium
10g Fat
3g Fibre
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Serves: 4
Ingredients
1 tablespoon rapeseed oil
1 large onion, finely chopped
1 butternut squash or pumpkin, about 1.5kg (3 lb), peeled, deseeded and cut into large cubes
4 tablespoons mild curry paste
100ml (3 1/2 fl oz) reduced-fat coconut milk
200ml (7 fl oz) low-salt vegetable stock
250g (8 oz) leaf spinach, washed and roughly chopped
200g (7 oz) low-fat natural bio yoghurt
Freshly ground black pepper
Basmati rice, to serve
Cooking guide
1. Heat the oil in a large heavy-based frying pan. Add the onion and cook, stirring, for 2 minutes or until soft. Add the butternut squash or pumpkin and curry paste and continue to cook for 2-3 minutes.
2. Add the coconut milk and vegetable stock and bring to the boil. Cover and simmer over a low heat for 20 minutes.
3. Add the spinach in batches, stirring after each batch, until wilted. Stir in the yoghurt and cook for a further 10 minutes. Season with black pepper and serve with basmati rice.
