Curried squash with spinach

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Prep time:

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Serves: 4

By Tech

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Ingredients

  • 1 onion, chopped

  • 1 tsp vegetable oil

  • 1 block vegetable stock

  • 1 butternut squash, peeled and chopped

  • 1 tsp ground ginger

  • 1 tsp ground cumin

  • 500ml water

  • 100g baby leaf spinach

  • 1 tsp mustard seeds

  • 1/2 tsp ground turmeric

Method

  1. Fry onion in vegetable oil.
  2. Add butternut squash, cumin, ginger, tumeric, mustard seeds, stock and water to pan.
  3. Bring to the boil and simmer until squash is soft but holds its shape.
  4. Stir in baby leaf spinach and add salt and pepper to taste.
  5. Serve with basmati rice.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Vegetarian

  • Starter

  • Main Course

  • Baby and weaning

  • squash

  • spinach

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