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Butternut squash and spinach curry recipe
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129 ratings
Created by The Tesco Recipes team
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
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
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Energy
975kj
233kcal
12%
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Fat
9g
13%
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Saturates
1g
4%
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Sugars
12g
13%
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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