Butternut squash and spinach curry

Butternut squash and spinach curry

Our great-tasting recipe uses freezer heroes and basic store-cupboard ingredients

By , 05 January 2017

(8 votes)

Butternut squash and spinach curry

  • 40 Mins

  • Serves: 2

Nutritional Info
Each 638g serving contains

  • Energy

    1922KJ

    459KCAL

    23%

  • Fat

    3.2g

    low

    5%

  • Saturates

    0.6g

    low

    3%

  • Sugars

    12.1g

    low

    13%

  • Salt

    0.45g

    low

    8%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 301kJ/72kcal.
Ingredients
  • 250g Asda Frozen Butternut Squash chunks
  • 4 sprays Frylight cooking spray
  • 50g Asda Frozen Sliced Red Onion
  • 1 tsp Asda frozen Scratch Cook Chopped Chilli
  • 1 tsp Asda frozen Scratch Cook Garlic
  • 1 tsp Asda Frozen Scratch Cook Ginger
  • 2 level tbsp Asda Medium Curry Powder
  • 1 level tbsp tomato purée
  • 225g Asda Frozen Scratch Cook Whole Leaf Spinach
  • 215g can Asda Green Lentils, drained
  • 100g fat free natural yogurt
  • 2 x 200g bags of ASDA steam bags golden vegetable rice
Method

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the butternut squash on the tray and cook in the oven for 25 – 30 minutes or until tender.

  • Meanwhile, spray a little cooking spray in the base of a saucepan and cook the red onion, chilli, garlic and ginger for 4 minutes, over a low heat, stirring often.

  • Add the curry powder, tomato purée and 5 tbsp water and stir over a low heat for another 2 minutes.

  • Add the spinach and another 125ml water and heat until simmering. Cover the pan and simmer for 6 – 8 minutes, stirring occasionally until the spinach is completely thawed and hot. Add the lentils and butternut squash and heat through.

  • Stir in the yogurt. Heat until simmering and sauce is desired thickness.

  • Cook the rice as instructed on the pack and serve with the curry.