Red lentil and squash curry

A delicious way of getting some goodness in with nutritious lentils, butternut squash and spring greens. Our Spicy Garlic &  Coconut paste adds sweetness and depth to the lentils as well as a bit of a kick. If you’re using the optionals – a drizzle of cooling yoghurt and a splash of lime juice, really make the dish come alive!

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Step 1

Fry the onion until golden (around 6-8 mins). While this is cooking, peel and cut the butternut squash.

Step 2

Add the squash and fry for 3 mins.

Step 3

Stir in the red lentils and the Dhal Spice Mix.

Step 4

Add the coconut milk and the Ginger Lentil Stock pot along with 200ml of water and bring to the boil. Cover with a lid, turn the heat down and let it simmer for 10 mins.

Step 5

Next, stir in the the spinach and then put the lid back on and cook for 5 more mins. If it gets too dry, add a splash more water so the lentils can cook without sticking to the bottom.

Step 6

Meanwhile, toast your naan bread (if having).

Step 7

When the lentils are tender and the squash is soft, serve the curry with yoghurt on top (optional), naan bread on the side and a squeeze of lime.