Vegetarian Butternut Curry
Serves 4
– 1 tbsp vegetable oil
– 500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks
– 100g frozen chopped onions
– 4 heaped tbsp mild curry paste (we used korma)
– 400g can chopped tomatoes
– 400g can light coconut milk
– 400g can lentils, drained
– 200g bag baby spinach
– 150ml coconut yogurt , plus extra to serve
Vegetarian Butternut Curry
Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.
Enjoy with a bootle of Château Greysac white.
“Chateau Greysac is the most popular Bordeaux in the United States. It has continuously surpassed itself vintage after vintage. Strong with its experience, the Guyon Family decided to give the Greysac legend its white queen … Fresh and crisp this wine displays an array of citrus and exotic fruits. Balanced and aromatic Le Blanc de Greysac will delight and refresh your evenings and complement any kind of seafood, grilled fish, summer salads or a selection of sushi. I recommend you serve it chilled.”
