Vegan Butternut Squash and Lentil Curry (GF, DF, VE)
Meteorological spring has already started but the cold chills this week ask for a warming, comforting bowl of goodness. This butternut squash and lentil curry is the perfect way to beat the cold. It is satisfying, nutritious, filling and super healthy with fresh spices and herbs.
Prep time: 10 mins
Cooking time: 35 mins
Total: 45 mins
Spice level: Medium
Vegan Butternut Squash Curry with Lentils and Spinach (DF, GF, VE)
- 1 butternut squash, peeled and cut into cubes
- 1 white onion, diced
- 2 cloves of garlic, minced
- 1 red chili, diced
- 1 tbsp of fresh ginger, minced
- 3 tbsp of korma curry spice (any other mild curry spice works too)
- 1 tsp turmeric
- 1 tsp ground cumin (optional, I just love cumin)
- 1 can chopped tomatoes
- 1/2 can of coconut milk
- 100 g spinach
- 90g green lentils (or sub with ready cooked can)
- salt and pepper to taste
Firstly wash the lentils and cook them according to the package (skip this if using a can of lentils).
Next, peel and dice the butternut squash into bite size pieces and steam for 15 – 20 minutes, until soft.
Whilst cooking the butternut squash, rinse the basmati rice and cook according to package. Then go on to dice the onion, mince the garlic, dice the chili and ginger.
Continue by heating 1 and a 1/2 tbsps of oil in a pan on medium to high heat. When hot add the onion and cook for a couple of minutes before adding all the other spices, garlic, chili and ginger. Cook for another couple of minutes for the flavours to be absorbed.
Then add the can of tomatoes and 1/2 the can of coconut milk and cook for an additional 5 minutes. Meanwhile check on the butternut squash and the lentils to see if they are ready, they should be almost done). Then add the butternut squash, lentils and 100g of spinach and cook until the spinach has wilted.
Finally, add salt and pepper to taste and your curry is ready to serve. If you want to kill off the spice a little, add some natural coconut yoghurt on top. Enjoy!
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