This vegan curry is deliciously healthy and quick and easy to whip up for a tasty mid week meal!
October 3, 2022
Butternut Squash and Coconut Curry Recipe
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
Indian
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
This vegan curry has the perfect blend of spice and creamy coconut. Packed full of veggie goodness, it's as healthy as it is delicious, making the perfect mid week meal.
Ingredients
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1 tbsp vegetable oil
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500g butternut squash (peeled and chopped into small chunks)
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100g onions (chopped)
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4 tbsp mild curry paste
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400g can of chopped tomatoes
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400g can of coconut milk
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400g can of lentils
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200g of baby spinach
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150ml of coconut yoghurt
Directions
Heat the oil in a large pan and prepare the butternut squash by placing it in a bowl with a splash of water, covering with clingfilm and microwaving for 10 minutes until it is tender.
In the meantime, add the onions to the pan and fry off until they are softened.
Add in the curry paste, coconut milk and chopped tomatoes and simmer for 10 mins until it has thickened to a sauce.
Drain any liquid from the microwaved squash and add to the sauce, alongside the drained lentils, baby spinach and season with salt and pepper.
Simmer for 2-3 minutes to wilt the spinach and incorporate everything together, then stir in the coconut yoghurt.
Serve and enjoy!
Recipe Note
Serve with basmati rice and naan bread for an Indian feast!