Great for creating curry converts leery of eating exotic fruits and vegetables.
Butternut Squash With Spinach Curry
4 cupscooked basmati rice (optional)
1 tablespoonvegetable oil
1 largeyellow onion, chopped
2 tablespoonsred curry paste
1 2-poundbutternut squash, peeled and chopped
1 1/2 cupswater
4plum tomatoes, halved and quartered
4 ouncesfresh spinach, rinsed and torn
Prep time:20 minutes
Total time:40 minutes
Cook basmati rice according to directions. Set aside.
Heat oil in large heavy-bottomed cooking pot about 1 minute. Add onion. Saute until tender, 5 or 6 minutes. Add curry paste and cook about 3 minutes.
Add squash to pot with water. Cover pot and simmer until squash becomes tender, about 12 minutes. Add tomatoes. Cook about 6 minutes. As tomatoes begin to break down, add spinach. Heat about 2 more minutes, or until spinach wilts and turns bright green. Serve with rice.