Ingredients
- 500g butternut squash (roughly 1 small squash), peeled and cubed
- 1 tbsp olive oil
- 1 red onion, peeled and sliced
- 400g passata
- 2 tbsp. medium curry powder
- 400g tin light coconut milk
- 6 sundried tomatoes, drained and chopped (optional)
- 150g mushrooms, sliced
- 400g tin lentils, drained
- 200g baby spinach
- Fresh coriander (optional)
- 2 poppadoms
- 100g 0% fat yogurt
- 100g full fat yogurt
- 100g coconut yogurt
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