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LENTIL AND BUTTERNUT SQUASH CURRY

Ward off the cold snap with this wholesome, hearty recipe from Patrick’s new recipe book: Delicious, Healthy, Sugar-free. This curry, rich in lentils, garlic and onion, can help you fend off seasonal colds and flus. Additionally, butternut squash is rich in potassium which is essential for healthy bones, and in Vitamin B which contributes to the effective functioning of the immune and nervous system.

INGREDIENTS
1 tbsp mild or medium olive oil
2 red onions, chopped
4 garlic cloves, crushed
1 medium butternut squash, unpeeled, deseeded and cubed
2 tbsp curry powder
600 ml vegetable stock
100g dried split red lentils, rinsed and drained
400g can tomatoes, chopped
4 tbsp baby leaf spinach
2 tsp sea salt
freshly ground black peper
handful of coriander, finely chopped

METHOD

  1. Heat the oil in a saucepan and gently sweat the onion and garlic for around 5 minutes to soften them.
  2. Stir in the butternut squash and curry powder, then pour in the stock, lentils and tomatoes, and bring to the boil. Cover and simmer for around an hour, stirring occasionally, to let the squash soften and the sauce reduce.
  3. Stir in the spinach, cover for a few minutes while it wilts, then season to taste with the salt, pepper and coriander.