This hearty and warming butternut squash, lentil and spinach curry was one of those dishes that came about from having next to nothing in the fridge and a bag of frozen spinach in the freezer. I have just discovered frozen spinach (no, really), and I am using it in everything at the moment from soups to curries to smoothies. The days of giant bags of spinach taking up my whole fridge and always going off too early may well be over!
I just love easy, midweek one-pot suppers, especially if there is enough for lunch the next day as well. Just knowing that I haven’t got to think about what to make for lunch in between school pick-ups, swimming lessons, nutrition consultations and keeping up with my blog is a big weight off my mind. I am just not a ‘throw together a ham sandwich’ kinda gal. In order to avoid the mid-afternoon tea and cake slump, lunch has to be hearty!
This butternut squash, lentil and spinach curry is my idea of a Ready, Steady, Cook challenge heaven. Give me a week-old butternut squash, a can of coconut milk and a bag of frozen spinach and I WILL make you a delicious dinner! The secret is to have a very well stocked store cupboard. Make sure you have lots of different herbs and spices, tins of coconut milk, bags of lentils and you’ll always be able to whip up a healthy and wholesome supper with just a few additional ingredients.
This curry is packed full of protein from the lentils, iron and folic acid from the spinach, and beta-carotene from the butternut squash. Coconut milk and garlic are anti-fungal (great for yeast over-growths) and the spices give it anti-inflammatory properties. So not only have you got a tasty, filling supper or lunch, but you’ve also got a medicinal meal in a bowl.
Recipe for Butternut Squash, Lentil and Spinach Curry
- 1 medium butternut squash, peeled and cubed
- 1 tsp caraway seeds
- 1 tsp Garam Masala
- 2 tbsp coconut oil
- 1 large red onion, chopped
- 3 cloves garlic, crushed
- 1 tbsp mild curry powder
- 1/4 tsp hot chilli powder (to taste!)
- 120g red lentils
- 1 can full fat coconut milk
- 100mls water
- 1 tsp Marigold Vegetable Bouillon or 1/2 veg stock cube
- 4-5 'chunks' of frozen spinach
- Black pepper
- Preheat the oven to 200C/390F.
- Roast the diced squash in oven with the Garam Masala and the caraway seeds and 1 tbsp coconut oil. Let the oil melt in the oven for a minute then stir through so all the squash is coated.
- Roast for about 25-30 mins until slightly browned on the outside and soft.
- Meanwhile, heat the rest of the coconut oil in a large saucepan.
- Fry the red onion over a medium heat for about 5 minutes until softened.
- Add the garlic with the curry powder and chilli powder and fry for another minute to bring out the flavours.
- Add the lentils, coconut milk, water and stock cube/Bouillon and bring to the boil.
- Simmer, covered for 20-25 minutes until the lentils are nice and soft.
- Remove the squash from the oven and add to the lentils.
- Add the spinach chunks and cover for another 5 minutes or so until defrosted and well mixed through the rest of the curry.
- Enjoy in a large bowl curled up on the sofa with your latest favourite Netflix series (mine is currently Bloodline).
- Not that I especially condone eating in front of the TV but sometimes it's just necessary.
- Save the rest for lunch the next day.