butternut and coconut curry
Preparation time 10 minutes, Cooking time 30 minutes
1 tablespoon vegetable oil
1 large onion, sliced
2 green chillies, deseeded and sliced
50 g (2 oz) fresh root ginger, peeled and grated
4 teaspoons Thai curry paste
2 garlic cloves, crushed
2 x 400 ml (14 fl oz) cans low-fat coconut milk
500 g (1 lb) butternut squash, peeled, deseeded and cut into bite-sized pieces
100 g (3½ oz) red lentils
200 g (7 oz) baby spinach leaves
bunch of coriander, chopped
400 g (13 oz) cooked basmati rice, to serve
Heat the oil in a saucepan, add the onion and fry for 3–4 minutes until softened, then add the chillies, ginger, curry paste and garlic and cook, stirring, for a further 2 minutes.
Pour in the coconut milk and bring to the boil, then add the squash. Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for a further 10 minutes until the squash is tender and the lentils have softened.
Stir in the spinach leaves and coriander and cook for 2 minutes until wilted. Serve with the cooked rice.
For roasted butternut & lentil salad, toss 750 g (1¾ lb) chopped butternut squash and 2 red onions, cut into wedges, with 1 tablespoon olive oil, 1 crushed garlic clove and 2 teaspoons thyme leaves.
Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 25– 30 minutes until tender. Meanwhile, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon olive oil and 1 teaspoon gluten-free wholegrain mustard in a small bowl.
Place 2 rinsed and drained 400 g (13 oz) cans Puy lentils in a serving bowl, add 150 g (5 oz) halved cherry tomatoes and 100 g (3½ oz) baby spinach leaves, then toss with the dressing.
Add the roasted vegetables, toss again and serve sprinkled with 100 g (3½ oz) crumbled feta cheese. Calories per serving 376
|butternut and coconut curry|