Vegetarian Butternut Curry
Ingredients

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


