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Dairy-Free
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Egg-Free
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Gluten-Free
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Nut-Free
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Suitable for Freezing
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Vegan
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Wheat-Free
Ingredients
- 400g butternut squash, peeled and cut into 2cm chunks
- 1 tbsp olive oil
- Salt and pepper, to taste
- 150g red lentils
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 3cm piece fresh ginger, peeled and chopped
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp paprika
- 1 x 400g can chopped tomatoes
- 3cm piece cinnamon stick
- 1 tsp sugar
- 1 lemon
- 150g baby spinach
- 2 tbsp coriander, chopped
Method
- Preheat the oven to 200°C/gas mark 6.
- Place the butternut on a baking tray, drizzle with half of the oil and season with salt and black pepper. Roast for 20-25 minutes until soft and charred on the edges, turning half way through.
- Rinse and drain the lentils, place in a saucepan, cover with water then bring to the boil and simmer for 15-20 minutes until the lentils are soft. Drain and set aside.
- Meanwhile to prepare the curry paste, peel and roughly chop the onion. Peel and grate the garlic and ginger and transfer to a small food processor with the onion. Add the dry spices along with the remaining oil and 2 tbsp water. Whizz together until the mixture resembles a paste.
- When the squash has about 15 minutes left, heat a deep saucepan, add the curry paste and cook for 2-3 minutes on a medium heat. Pour in the chopped tomatoes, 300ml water, the cinnamon stick and sugar, then cover and simmer for 10 minutes.
- When the squash and lentils are cooked add them to the pan and simmer for 5 minutes. Next cut the lemon in half and squeeze in half of the juice then add the spinach in handfuls and stir each addition into the sauce until wilted. Add a dash of water if the sauce looks a little dry. You can also add more lemon, but taste first to check it's not too tart.
- Just before serving remove the cinnamon stick, season and sprinkle over the fresh coriander. Serve with some steamed basmati rice.
Nutrition per serving
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Calories
392 kcal
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Protein
16g
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Fat
2.1g
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Saturates
0.3g
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Carbs
73g
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Sugar
6.4g
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Fibre
8.6g
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Salt
0.000425g
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