Butternut squash and coconut curry
I’ve gone curry mad this week. Rather than go for a heavy meat-based curry, I’ve decided to keep it light and reasonably healthy by using butternut squash, spinach and peas as a substitute, and adding the coconut cream gives it a bit of creamy richness without it being too naughty.
I’m going to try and have a meat-free month in April so expect to see some more vegi friendly recipes in the weeks to come.
1tbsp vegetable oil
1 large onion, diced
2 cloves garlic, minced
2tbsps mild curry powder
1tbsp Thai red curry paste
4tbsps red lentils
2 medium butternut squash, cut into bite sized chunks
100g frozen peas
3 large handfuls spinach
250ml coconut cream
Heat the oil in a large pot, add the onion and garlic and cook for a couple of minutes, making sure the garlic doesn’t burn. Add in the curry powder and red curry paste. Stir then add the lentils. Add the coconut cream and water before chucking in the butternut squash and frozen peas. The water should just cover the butternut squash in no more.
Cover your pot with a lid and let everything simmer away on a low heat for 25 minutes. After 25 minutes, remove the lid and turn your heat up slightly, you want the sauce to bubble away and reduce in volume by around half. This should take between 10 and 15 minutes. Just before serving, stir in the spinach and season with salt and pepper. Serve over white rice.