Slimming World extra easy syns: 1.0 per portion
Serves: 4
Preparation time: 10 minutes
Cooking time: 50 minutes
A light vegetarian dish or side dish. Lentils and butternut squash lend themselves so well to indian food, simply add the spiciness to your tastes.
- 1 - Large Onion, chopped
- ½ - Butternut Squash, peeled, deseeded and chopped
- 2 tbsp - Medium Curry Paste
- 200 gms - Can of chopped tomatoes
- 450 ml - Vegetable Stock
- 100 gms - Red Lentils
- 1 Handful - Fresh Baby Spinach
- Heat the oven to 170°C/Gas 3. Spray a heavy, ovenproof pan with Fry Light and cook the onion with the lid on for 5 minutes until softened. Add the butternut squash, tossing with the onion then cook for a few minutes again with the lid on. Stir in the curry paste and tomatoes.
- Add the vegetable stock to the retained tomato liquid, until the tomato and stock mixture is up to 600ml. Add to the pan along with the lentils. Stir well and bring to the boil, then remove from the heat and place in the oven for 30-45 minutes, depending on the size of your butternut squash chunks.
- The curry is cooked when the sauce has thickened and the lentils are tender but still whole and a knife slides into the butternut squash easily.
- Remove from the oven and stir in a handful spinach. Replace the lid and leave to stand for a few minutes until the spinach wilts. Serve with the rice and a swirl of yogurt.
Saturday the 15th of October, 2011 9:34 PM
