Butternut squash and spinach curry recipe

30 ratings Rate
  • Serves 4
  • 8mins to prepare and 30mins to cook
  • 233 calories / serving
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HE BUTTERNUTSPINACHCURRY

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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  • Ingredients

  • 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
  • salt
  • freshly ground black pepper
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  • Energy 974kj 233kcal 12%
  • Fat 8.9g 13%
  • Saturates 0.7g 4%
  • Sugars 11.8g 13%
  • Salt 1.6g 27%

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

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