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BackstoryA delicious, seasonal and healthy vegetarian after-work supper!
- 1 butternut squash
- 6 tomatoes, quartered
- 1 bag of baby spinach
- 1 onion, diced
- 3tsps curry paste (I like madras, but choose any tomato based paste to your taste)
- Olive oil
- Sea salt
- 200g couscous
- A handful of coriander (cilantro for those in the US)
- Peel and cut the butternut squash into chunks. Reserve the seeds, wash them and dry in some kitchen towel.
- Sweat the onion in some oil for a few minutes until translucent, then add three teaspoonfuls of curry paste and continue to cook for a few more minutes.
- Add the tomatoes, squash chunks and 200ml of water. Simmer covered for 20 minutes, or until the squash is tender and the tomatoes have broken down.
- Meanwhile, toss the butternut squash seeds with the salt and olive oil and then grill until they are crispy and golden (watching to make sure they don't burn!).
- Mix the seeds with the couscous, cover with 250ml boiling water and leave covered for 5 minutes.
- Mix the spinach into the curry for the last couple of minutes of cooking so that it wilts into the sauce.
- Break up the couscous with a fork, mix through the coriander and serve with the curry.