Vegetable Curry

Ingredients for  2  Servings

• 100g

  Frozen spinach
• 1 tbsp

  Vegetable or sunflower oil
• 3 tbsp

  Medium Indian curry paste
• 1

  Onion, finely chopped
• 375g

  Butternut squash, peeled and cut into 3cm chunks
• 200g

  Coconut cream or 400g tin coconut milk, not shaken
• 100g

  Frozen peas

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Put the frozen spinach in a microwaveable bowl and microwave on high for 2 minutes. Set aside.
2. 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.
3. 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.
4. 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.