Butternut squash and spinach curry recipe
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- Serves 4
- 8 mins to prepare and 30 mins to cook
- 233 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
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
Each serving contains
- Energy
- 975kJ 233.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 25.4gProtein 8.3gFibre 9.1g
Method
- Peel and finely chop the onion andsautéin 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
