Tomato, squash & chard curry

Butternut Squash

1 large onion, halved and sliced
vegetable oil
2 tbsp madras curry paste
1 small butternut squash (500g), cut into chunks
5 tomatoes, quatered
100g chard leaves, roughly chopped
steamed basmati rice, to serve

Cook the onion in 1tbsp of oil for 5 minutes until softened. Add the curry paste and cook for 3 minutes. Add the squash, tomatoes and 200ml water, stir well

Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the chard and leave for a couple of minutes to wilt. Season and serve with basmati rice.