This delicious rice can be served as a side dish or eaten as a meal on its own.
Preparation Time: 10 mins
Cooking Time: 20 mins
Yield: 8 x approx. 1 cup servings
Cut squash into 1-inch chunks and cook until just tender.
Boil, steam or microwave rice. Heat a heavy-based saucepan and cook onion and garlic in chicken stock until soft.
Add cooked squash and curry powder to saucepan. Blend in cooked rice, currants and toasted almonds. Cook, stirring gently until rice is hot and ingredients are well combined.
Just before serving, stir through the torn spinach leaves.