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Butternut squash and spinach curry recipe

126 ratings

In the mood for a curry but short on time? This butternut squash and spinach curry uses a Balti curry paste as a shortcut for adding flavour. Using green lentils brings a lovely nutty crunch to the easy vegan dish, too. See method

Serves 4
8 mins to prepare and 30 mins to cook
233 calories / serving
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

1 large onion
1 tbsp 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

If you don't have any butternut squash, try sweet potato

Each serving contains

Energy
975kj
233kcal 12%
Fat
9g 13%
Saturates
1g 4%
Sugars
12g 13%
Salt
1.6g 27%

of the reference intake
Carbohydrate 25.4g Protein 8.3g Fibre 9.1g

Method

Peel and finely chop the onion and sauté in the oil over medium low heat for 5 mins or until softened. Turn the heat up to medium high, add the curry paste and cook for 2 mins. Chop the squash and add to the pan along with the tomatoes, lentils and stock. Stir well and bring to a. simmer; turn the heat back to low.
Cover and cook for 20 mins 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 1 tsp mango chutney.

See more Butternut squash recipes