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Tanya Baker
England
October 2010
Walnut Grove Recipes
Curried Butternut Squash with Peas & Spinach
Serves 4
- 1 Butternut squash
- 2 large onions
- 2 cloves garlic
- 2 tbs curry powder
- large handful spinach
- 3 tabs peas
- 25g butter
- salt & pepper
- 3tbs vegetable oil
Method
1.Slice the onions into strips, crush the garlic. Heat a large non-stick frying pan, add the oil, butter, onions & garlic and cook until soft over a medium heat.
2. Dice the butternut squash into 1.5cm cubes and add to the onions, continue to fry for a few minutes.
3. Add the curry powder, mix in until everything is coated with it, then cook with a lid on until the squash is soft.
4. Remove the lid, add the peas and spinach and cook until the peas and spinach are cooked. It is now ready to serve.
Serving Suggestions
Perfect accompaniment for any curry dish or great with grilled chicken etc... Suitable for vegetarians
Advanced Preparation
Best made to order, is quick and easy to prepare.
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