Ingredients (Serves 4):

  • 1 large bag of baby spinach- 500g butternut squash chunks
  • 2 chopped red onions
  • 1 can of chopped tomatoes
  • 2 tbsps tomato puree
  • 66g creamed coconut
  • 1 bunch of fresh coriander
  • 2 tbsps korma paste
  • 1 tsp minced garlic
  • 1 tsp minced garlic
  • 1 tsp hot paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 100-200ml boiling water
  • Cooking spray
  • 2 tbsps of sugar or sweetener (I used sweetener to keep the calories low)


  1. Heat a large pot and mist with cooking spray. 
  2. Add in the red onions, and sauté for a few minutes. Next add in the korma paste, ginger, garlic and all of the spices, and fry until fragrant (about a minute or 2)
  3. Next, add in the tinned tomatoes, tomato puree, sweetener, creamed coconut, and stir very well. Add the butternut squash and the spinach, and allow the spinach to cook down, or wilt. At this point, season with salt and pepper to taste.
  4. Finally add the boiling water (you want to add just enough to cover the vegetables) and cover and allow to simmer for about 30 minutes.