Ingredients:
100g/3½oz frozen spinach (2 cubes)
1 tbsp sunflower oil
3 tbsp medium Indian curry paste, such as tikka masala or rogan josh
1 onion, finely chopped
385g/13oz butternut squash, peeled and cut into 3cm/1¼in chunks
300g/7oz coconut cream or 400g tin coconut milk, not shaken
100g/3½oz frozen peas
Method:
Put the frozen spinach in a microwaveable bowl and microwave on high for 2 minutes. Set aside.
Put the oil, curry paste, onion and squash in a large microwaveable mixing bowl and mix well. Cover the bowl with a plate and cook on high for 10 minutes, or until the squash is tender.
If using coconut milk, scoop out the thick, solid coconut cream from the top of the tin, avoiding the liquid underneath. Add the coconut cream to the curry. Stir in the spinach, along with any liquid, and the frozen peas.
Cover the dish with the plate, return to the microwave and cook for a further 5 minutes, or until hot throughout. Serve with warm naan bread or microwave rice.
100g/3½oz frozen spinach (2 cubes)
1 tbsp sunflower oil
3 tbsp medium Indian curry paste, such as tikka masala or rogan josh
1 onion, finely chopped
385g/13oz butternut squash, peeled and cut into 3cm/1¼in chunks
300g/7oz coconut cream or 400g tin coconut milk, not shaken
100g/3½oz frozen peas
Method:
Put the frozen spinach in a microwaveable bowl and microwave on high for 2 minutes. Set aside.
Put the oil, curry paste, onion and squash in a large microwaveable mixing bowl and mix well. Cover the bowl with a plate and cook on high for 10 minutes, or until the squash is tender.
If using coconut milk, scoop out the thick, solid coconut cream from the top of the tin, avoiding the liquid underneath. Add the coconut cream to the curry. Stir in the spinach, along with any liquid, and the frozen peas.
Cover the dish with the plate, return to the microwave and cook for a further 5 minutes, or until hot throughout. Serve with warm naan bread or microwave rice.
