Butternut Squash and Red Lentil Curry
A community recipe by CookALotNot tested or verified by Nigella.com
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Heat the oven to 170 Heat the oil in a large pan and cook the onion for five minutes until softened. Drain the tomatoes saving the juice and use the stock to make up to 600ml/1 pint Add the squash to the onions and toss. Stir in the curry paste then add the tomatoes, and stock/juice mix. Tip in the lentils and bring to a simmer. Cover and place in the oven for 30-45 minutes until the squash is tender. Length of time will depend on how small youve chopped the squash. Optional - When cooked stir in spinach and replace lid to allow spinach to wilt and/or sprinkle over a liberal amount of chopped coriander.
Introduction
Super healthy, amazingly filling and so tasty.
Ingredients
Serves: 4 large portions
- 1 medium onion
- 1 tin diced tomatoes (large tin)
- 1 pound butternut squash
- 4 ounces red lentils
- 1 tablespoon red thai curry paste
- 1 tablespoon oil
- cilantro (optional)
- spinach (optional)
- stock
Method
Butternut Squash and Red Lentil Curry is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This can be cooked with 2/3 skinless chicken breasts
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What 2 Others have said
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Posted by Mariedavies on 16th February 2015
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Posted by samsunpig on 2nd June 2014
Show more commentsWow! Love this recipe. Few ingredients and easy to make no standing at the cooker and stirring for ages. Cooks in the oven and out comes a thick and delicious curry. I added kale 10 mins before cooking time for a nice dose of healthy greens. Serve with brown rice and plain yoghurt for a filling and warming meal.
Absolutely lovely. Would just like to know the calorie content per portion as following the 5:2 diet?