Butternut & Coconut Curry
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion sliced
- 2 green chillies deseeded and sliced
- 50 g fresh root ginger peeled and grated
- 4 teaspoons Thai curry paste
- 2 garlic cloves crushed
- 2 x 400 ml cans low-fat coconut milk
- 500 g butternut squash peeled, deseeded and cut into bite-sized pieces
- 100 g red lentils
- 200 g baby spinach leaves
- bunch of coriander chopped
- 400 g cooked basmati rice to serve
Instructions
- Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until softened, then add the chillies, ginger, curry paste and garlic and cook, stirring, for a further 2 minutes.
- Pour in the coconut milk and bring to the boil, then add the squash.
- Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for a further 10 minutes until the squash is tender and the lentils have softened.
- Stir in the spinach leaves and coriander and cook for 2 minutes until wilted.
- Serve with the cooked rice.
Notes & Wine Advice
For roasted butternut & lentil salad,
toss 750 g chopped butternut squash and 2 red onions, cut into wedges, with 1 tablespoon olive oil, 1 crushed garlic clove and 2 teaspoons thyme leaves. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25– 30 minutes until tender. Meanwhile, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1 teaspoon gluten-free wholegrain mustard in a small bowl. Place 2 rinsed and drained 400 g cans Puy lentils in a serving bowl, add 150 g halved cherry tomatoes and 100 g baby spinach leaves, then toss with the dressing. Add the roasted vegetables, toss again and serve sprinkled with 100 g crumbled feta cheese.Calories per serving 376
Nutrition values
Calories: 470 kcal