I made this last night, it took less than 30 minutes and is perfect for winter dinner. I was in such a rush - I forgot to take photos of the end result. But I can assure you it was a very festive vision. It serves 6 perfectly.
1 large onion, halved and sliced
1 Tbsp vegetable oil
2 Tbsp Madras curry paste
1 small butternut pumpkin, a little over 1 lb (500g), cut into chunks
5 tomatoes, quartered - I prefer hothouse
About 1/2 cup of spinach roughly chopped or torn - I love spinach so tend to add more
Steamed basmati rice, to serve
Cook onion in the oil for 5 minutes until softened. Add the curry paste and cook for about 3 minutes. Add the pumpkin, tomatoes and 1 cup (200ml) of water and stir well. Cover and simmer for 15 minutes until the pumpkin is just cooked and the tomatoes have broken down. Stir through the spinach, salt and pepper to taste. Leave for a couple of minutes to wilt. Serve with basmati rice.
I served this with quinoa last night which was delicious. I dry roast the quinoa in a heavy bottomed pan before adding the water as it adds a slightly nutty flavour. This is an entirely vegetarian dish -