Butternut Squash Curry with Lentils, Spinach and Coconut

Making a seriously good, authentic curry doesn’t have to be complicated or time consuming! This absolutely delicious butternut squash curry with lentils, spinach and coconut is made so simple by using my 100% Natural, Authentic Tandoori Seasoning as the main base of flavour for the dish.

You can of course use different vegetables or add more/less heat if you wish, but I find this combination to be a great representation of Southern Indian vegetarian food – nutritious, fragrant, sweet and spicy!

This recipe serves 4 people and takes just 45 minutes to cook from start to finish, including prep time.

Butternut Squash Curry with Lentils, Spinach and Coconut – what you need:

1x tablespoon coconut oil (you can use groundnut oil also).

2x medium sized white onions – very finely chopped.

1x large red chill – finely chopped. Put some aside for the garnish at the end.

3x heaped teaspoons of The Food Beaver Tandoori Seasoning.

1x medium sized butternut squash – peeled, seeds removed and cut into 1 inch/2.5cm chunks.

2x vegetable stock cubes/pots dissolved in 1 litre of boiled water.

1x tin coconut milk.

Approx. 350g red lentils – rinsed under cold water.

1x large bag fresh baby spinach or approx 8x cubes frozen spinach.

2x teaspoons ground turmeric.

1x whole fresh lime – squeezed.

1x whole fresh lime – cut into wedges for the garnish.

2x handfuls fresh, chopped coriander. Also put some aside for the garnish at the end.

Sea salt and black pepper.

Large saucepan and lid.

Butternut Squash Curry with Lentils, Spinach and Coconut – what you need to do:

1. Add the coconut or groundnut oil to the saucepan over a medium heat, followed by the chopped onions, chillies and Tandoori seasoning. Reduce the heat and cook slowly until the onions have softened and started to brown. Be careful not to burn the spices.

2. Now add the diced butternut squash, vegetable stock and coconut milk. Cover and simmer on low heat for approx. 10-15 minutes until the squash has started to soften slightly.

3. Add the red lentils, spinach (if using frozen spinach) and turmeric then cover and simmer again for approx. 15-20 mins or until the lentils have softened completely and the consistency is thick – not watery/runny.

NOTE: if the butternut squash curry is still too watery/runny, simply leave the lid off and reduce for as long as required. 

4. Once ready to serve, remove from heat then add the spinach (if using fresh), lime juice and chopped coriander and stir through. Check seasoning and add sea salt/black pepper if necessary.

5. Finally, serve into bowls and garnish with fresh coriander, chilli and a lime wedge.

It’s that simple!

I hope you like this Butternut Squash Curry with Lentils, Spinach and Coconut recipe, made with The Food Beaver Tandoori Seasoning.  As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.

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Shop here for The Food Beaver Tandoori Seasoning!

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