Butternut Squash and Spinach Curry Recipe

Butternut squash recipes Oct 12, 2021

  • Serves 4
  • 8 mins to prepare and 30 mins to cook
  • 233 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 large onion
  • 1 tbsp. groundnut oil
  • 90g Balti curry paste
  • 500g butternut squash
  • 400g peeled plum tomatoes
  • 390g Tesco green lentils in water, drained
  • 150ml vegetable stock
  • 130g fresh spinach leaves, washed as necessary


  1. Peel and coarsely chop the onion, then sauté for 5 minutes or until softened in the oil over medium low heat. Increase the heat to medium high and cook the curry paste for 2 minutes. Chop the squash and add to the pan along with the tomatoes, lentils and stock. Stir well and bring to a simmer, then reduce to a low heat.
  2. Cook for 20 minutes, or until the squash is soft and the tomatoes have broken down, covered. Cook, stirring constantly, until the spinach has barely wilted. Allow for wilting for a few minutes. Season to taste.

Tip: Serve with 2 Tesco plain poppadums and 1 tsp mango chutney each portion.


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