Roasted butternut red curry with lentils and spinach

Name: Roasted butternut red curry with lentils and spinach
Cuisine: Asian, Thai
Ingredients: 1kg butternut pumpkin cut into chunks; 2 tablespoons vegetable oil; 3 tablespoons red curry paste; 400ml coconut milk; 150ml vegetable stock; 400g tin brown lentils; Spinach; Lime juice; Jasmine rice; Roasted unsalted peanuts; Thai basil leaves

4 steps

Updated at: Thu, 17 Aug 2023 09:45:58 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories620.5 kcal (31%)

Total Fat41.8 g (60%)

Carbs54.3 g (21%)

Sugars9.4 g (10%)

Protein15.9 g (32%)

Sodium779.9 mg (39%)

Fiber13.9 g (50%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgbutternut pumpkin

cut into chunks

2 tablespoonsvegetable oil

3 tablespoonsred curry paste

400mlcoconut milk

150mlvegetable stock

400gtin brown lentils

spinach

To serve

lime juice

jasmine rice

roasted unsalted peanuts

thai basil leaves

Instructions

Step 1

Heat the oven to 200 degrees celcius. Arrange pumpkin on tray and drizzle with oil. Roast for 25 minutes.

Step 2

Add the oil and curry paste to the pan and cook for a couple of minutes, until it is glossy and has separated from the oil. Add the top of the coconut milk if there is any.

Step 3

Add the rest of the coconut milk and the stock, and stir the pumpkin back in. Season, bring to a simmer and cook for 5 minutes.

Step 4

Add the lentils and spinach and cook until spinach has wilted down. Squeeze in lime juice and top with peanuts and basil.