Butternut squash and spinach curry

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A low-salt, low-sodium recipe taken from our book 'High blood pressure: Food, facts and recipes'

Nutritional values:

250 Calories

0.47g Sodium

10g Fat

3g Fibre

Preparation time: 10 minutes

Cooking time: 35-40 minutes

Serves: 4 


1 tablespoon rapeseed oil

1 large onion, finely chopped

1 butternut squash or pumpkin, about 1.5kg (3 lb), peeled, deseeded and cut into large cubes

4 tablespoons mild curry paste

100ml (3 1/2 fl oz) reduced-fat coconut milk

200ml (7 fl oz) low-salt vegetable stock

250g (8 oz) leaf spinach, washed and roughly chopped

200g (7 oz) low-fat natural bio yoghurt

Freshly ground black pepper

Basmati rice, to serve 

Cooking guide

1. Heat the oil in a large heavy-based frying pan. Add the onion and cook, stirring, for 2 minutes or until soft. Add the butternut squash or pumpkin and curry paste and continue to cook for 2-3 minutes.

2. Add the coconut milk and vegetable stock and bring to the boil. Cover and simmer over a low heat for 20 minutes.

3. Add the spinach in batches, stirring after each batch, until wilted. Stir in the yoghurt and cook for a further 10 minutes. Season with black pepper and serve with basmati rice. 

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