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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Squash and Spinach Curry
Introduction from Rukmini Iyer
This is a wonderfully filling curry – serve with fluffy white rice, or naan breads and vegan yogurt.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/ gas 7.
Tip the squash and onions into a roasting tin, then mix with the garlic, ginger, chilli, spices, oil and salt. Transfer to the oven and roast for 25 minutes.
Stir in the chopped spinach, passata and boiling water, then return to the oven for a further 20 minutes.
Taste and season with lemon juice and more salt as needed, then scatter over the coriander and serve with rice or naan bread.
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From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
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