Madras style red lentil and butternut squash curry
A thick, warming curry where red lentils melt into sweet squash and a good hit of madras spices. Lovely with brown rice.
- Time45 min
- LevelEasy
- Costabout £1.15 a head
Ingredients
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Method
- 1
Cook the brown rice following the packet, usually about 25 minutes. Drain and keep warm.
25 min - 2
Heat the oil in a large pan over a medium heat. Fry the onion for 6 minutes until soft and golden.
6 min - 3
Add the garlic, ginger, curry powder and turmeric. Stir for 1 minute until it smells fragrant.
1 min - 4
Tip in the squash, lentils, tomatoes, coconut milk, water and salt. Bring to the boil, then turn down and simmer with the lid half on for 25 minutes. Stir now and then so the lentils do not stick.
25 min - 5
The curry is ready when the squash is soft and the lentils have broken down into a thick sauce. Add a splash of water if it gets too thick.
- 6
Stir in the spinach until it wilts, then add the lime juice. Taste and add more salt if needed.
- 7
Spoon over the rice and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.