Unique cookery system tried and tested by the author over many years. Easy, economical and nutritious cooking which converts easily to ready meals.
1 Medium, chopped
750 Gram, peeled, deseeded, cubed
Canned chopped tomatoes
14 1⁄2 Ounce
1. Preheat the oven to 350F.
2. Grease an oven proof dish with oil.
3. In a wok, heat oil, add onion, fry until the onion turns slightly soft. Add butternut squash, cook for few minutes. Add in the tomatoes, tomato juice and curry paste, allow to boil.
4. Transfer to the prepared baking dish. Add spinach and mix. Bake at 350F for 40 minutes.
5. Serve hot with rice.
For preparing the tomato juice mix 1 stock cube to 600 ml of water.