You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
Tip: Try serving each portion with 2 Tesco plain poppadums and 1 tsp mango chutney.
See more Indian recipes
Before you comment please read our community guidelines.