Easy Coconut Lentil Curry with Butternut Squash
This wholesome vegan coconut lentil curry with piles of hearty butternut squash simmered in creamy coconut milk will become your favourite if you give it a try.
Servings: 8
Equipment
- This is an affiliate link.Cast iron casserole dish
Ingredients
- 1kg / 2⅕ lb butternut squash peeled, deseeded and cubed
- 1 tbsp vegetable oil
- 1 onion
- 2 cloves garlic
- 1 tbsp ginger
- 3 tbsp curry paste
- 200g / 1 cup green lentils
- 400ml / 14oz This is an affiliate link.coconut milk 1 can
- 375ml / 1½ cup water or vegetable stock
- 225g / 1 cup spinach
Instructions
- Clean and cube the butternut squash and chop the onion.
- Heat the oil in a pan and fry the chopped onions for 5 minutes, then add the minced garlic and grated ginger and fry briefly for 30 seconds. Then add the curry paste and cook for 30 seconds longer while stirring.
- Add the uncooked lentils and stir to combine, then add the coconut milk, water and cubed butternut squash, bring to a boil, then lower the heat and let it simmer covered for 20 minutes until both lentils and squash are tender. Stir in spinach and let it wilt for 1-2 minutes. Serve with rice and naan.
Nutrition
Calories: 200kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 817mg | Fiber: 6g | Sugar: 4g | Vitamin A: 16813IU | Vitamin C: 37mg | Calcium: 115mg | Iron: 4mg