Butternut, Spinach & Lentil Curry

Butternut, Spinach & Lentil Curry

Make vegetables more exciting with the deliciousness of Knorrox Stock Cubes. This dish is a scrumptious combination of soft vegetables that will melt in your mouth.

Ingredients

  • 2 big butternut squashes
  • oil for baking
  • 1 tablespoon oil for frying
  • 1 onion diced
  • 2 garlic cloves crushed
  • 1 teaspoon Robertsons paprika
  • 1/2 teaspoon Robertsons cinnamon
  • 1/2 teaspoon Robertsons chilli flakes
  • 3 teaspoons garam masala
  • 1 cup red lentils
  • 1 can tomato
  • salt & pepper
  • 1 Knorrox stock cube Vegetable Curry Flavour
  • 1 cup water
  • 2 cups baby spinach

To serve:

  • yoghurt
  • fresh coriander
  • cooked white rice

Directions

  1. To make the butternut bowls, preheat the oven to 180°C.

  2. Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl.

  3. Scoop out the seeds and place on a baking sheet so the inside of the butternut is facing up. Brush a little oil inside each butternut. Sprinkle each butternut with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.

  4. Heat the oil over a low heat in a pan and add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 2 minutes. Add the paprika, cinnamon, chilli flakes & Garam masala, fry until fragrant, about a minute.

  5. Peel and cube the butternut tops.

  6. Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through.

  7. Season with salt & pepper.

  8. Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes.

  9. Add the spinach & cook for a further 5 minutes or until nicely wilted.

  10. Spoon the curry into the butternut bowls,

  11. Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!

 
            
  • 2 big butternut squashes
  • oil for baking
  • 1 tablespoon oil for frying
  • 1 onion diced
  • 2 garlic cloves crushed
  • 1 teaspoon Robertsons paprika
  • 1/2 teaspoon Robertsons cinnamon
  • 1/2 teaspoon Robertsons chilli flakes
  • 3 teaspoons garam masala
  • 1 cup red lentils
  • 1 can tomato
  • salt & pepper
  • 1 Knorrox stock cube Vegetable Curry Flavour
  • 1 cup water
  • 2 cups baby spinach

To serve:

  • yoghurt
  • fresh coriander
  • cooked white rice

  1. To make the butternut bowls, preheat the oven to 180°C.

  2. Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl.

  3. Scoop out the seeds and place on a baking sheet so the inside of the butternut is facing up. Brush a little oil inside each butternut. Sprinkle each butternut with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.

  4. Heat the oil over a low heat in a pan and add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 2 minutes. Add the paprika, cinnamon, chilli flakes & Garam masala, fry until fragrant, about a minute.

  5. Peel and cube the butternut tops.

  6. Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through.

  7. Season with salt & pepper.

  8. Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes.

  9. Add the spinach & cook for a further 5 minutes or until nicely wilted.

  10. Spoon the curry into the butternut bowls,

  11. Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!

 
                    

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