Prep: 5 mins
Cook: 15 mins
Easy Serves 4
Ingredients
1 tbsp vegetable oil
500g butternut squash (about 1 small squash),
peeled and chopped into bite-sized chunks (or
buy a pack of ready-prepared to save time), see
tip, below left
100g frozen chopped onions
4 heaped tbsp mild curry paste (we used
korma)
400g can chopped tomatoes
400g can light coconut milk
mini naan bread, to serve
400g can lentils, drained
200g bag baby spinach
150ml coconut yogurt (we used Rachel’s
Organic), plus extra to serve
Method
Step 1 Heat the oil in a large pan. Put the squash in a bowl with a splash
of water. Cover with cling film and microwave on High for 10 mins
or until tender. Meanwhile, add the onions to the hot oil and cook
for a few mins until soft. Add the curry paste, tomatoes and
coconut milk, and simmer for 10 mins until thickened to a rich
sauce.
Step 2 Warm the naan breads in a low oven or in the toaster. Drain any
liquid from the squash, then add to the sauce with the lentils,
spinach and some seasoning. Simmer for a further 2-3 mins to
wilt the spinach, then stir in the coconut yogurt. Serve with the
warm naan and a dollop of extra yogurt.