Butternut Squash and Spinach Vegan Curry
Hello there!
While I'm at uni I find bulk cooking the easiest way to cook on a budget and this recipe is perfect for this. Indian food is ideal for vegans and vegetarians since there is so many ways you can use pulses and vegetables to create a flavourful and healthy curry. This curry has butternut squash, spinach and lentils in it but you could add other vegetables or pulses like chickpeas if you prefer. Enjoy!
The Recipe: Butternut Squash and Spinach Vegan Curry
Serves 4
Heat a drizzle of vegetable oil in a large saucepan and fry the onion and garlic together until soft on a high heat. Turn the heat down a little then add the coconut milk, tomato puree and curry powder and stir with a whisk to remove any lumps.
Bring to a simmer, add the red lentils and leave for about 20 minutes until softened and the sauce has thickened.
Once the lentils have soften, blend the sauce with a hand blender until smooth if you wish or you can leave them whole.
Return to the heat and add the butternut squash. Boil for about 15 minutes until soft then stir in the spinach until wilted.
Boil the rice according to the packet instructions to serve with the curry and sprinkle with coriander.
While I'm at uni I find bulk cooking the easiest way to cook on a budget and this recipe is perfect for this. Indian food is ideal for vegans and vegetarians since there is so many ways you can use pulses and vegetables to create a flavourful and healthy curry. This curry has butternut squash, spinach and lentils in it but you could add other vegetables or pulses like chickpeas if you prefer. Enjoy!
The Recipe: Butternut Squash and Spinach Vegan Curry
Serves 4
- Vegetable oil
- 1 white onion, diced finely
- 1 garlic clove, crushed and diced
- 400ml coconut milk
- 2 tbsp double concentrate tomato puree
- 2 tbsp medium curry powder
- 100g red split lentils
- 2 small butternut squash, chopped into cubes
- 100g baby spinach
- Handful fresh coriander (dried coriander leaf works too)
- 300g basmati rice
Heat a drizzle of vegetable oil in a large saucepan and fry the onion and garlic together until soft on a high heat. Turn the heat down a little then add the coconut milk, tomato puree and curry powder and stir with a whisk to remove any lumps.
Bring to a simmer, add the red lentils and leave for about 20 minutes until softened and the sauce has thickened.
Once the lentils have soften, blend the sauce with a hand blender until smooth if you wish or you can leave them whole.Return to the heat and add the butternut squash. Boil for about 15 minutes until soft then stir in the spinach until wilted.
Boil the rice according to the packet instructions to serve with the curry and sprinkle with coriander.
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| Butternut Squash and Spinach Vegan Curry...Ta dah! |
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Why not try another recipe with butternut squash?
Butternut Squash and Broccoli Risotto
Butternut Squash, Spinach and Feta Mini Quiches
Butternut Squash and Broccoli Risotto
Butternut Squash, Spinach and Feta Mini Quiches
