Lentil and Squash Curry
This curry is very easy to make and is bursting with flavour from the spices, garlic, onion and spinach.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.patrickholford.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Mixing bowl
- Wooden spoon
- Ladle
- Kitchen timer
Ingredients
- 1 tbsp mild or medium (not extra virgin) olive oil
- 2 red onions, chopped
- 4 garlic cloves, crushed
- 1 medium butternut squash, unpeeled, deseeded and cubed
- 2 tbsp curry powder
- 600ml (1pt) vegetable stock
- 100g (4oz) dried split red lentils, rinsed and drained
- 400g can tomatoes, chopped
- 4 tbsp baby leaf spinach
- 2 tsp sea salt
- freshly ground black pepper
- handful of coriander, finely chopped
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