Butternut Squash and Spinach Curry Recipe

This recipe makes for a healthy, filling vegetarian meal that is ready in under and hour.

Serves 4 - 8 mins to prepare and 30 mins to cook - 233 calories / serving

1 large onion
1tbsp groundnut oil
90g balti curry paste
500g butternut squash
400g peeled plum tomatoes
390g Tesco green lentils in water, drained
150ml vegetable stock
130g fresh spinach leaves, washed as necessary
freshly ground black pepper

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Peel and finely chop the onion and saute in the oil over medium low heat for 5 minutes or until softened. Turn the heat up to medium high, add the curry paste and cook for 2 minutes. Add the squash, tomatoes, lentils and stock, stir well and bring to simmer; turn heat back to low.

Cover and cook for 20 minutes until the squash is tender and the tomatoes have broken down. Stir through the spinach and cook until it has just wilted. Leave for a couple of minutes to wilt. Season to taste.

Tip - Try serving each portion with 2 Tesco plain poppadums and one tsp mango chutney.

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