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
Butternut squash and spinach curry
  • Ready in: 40 mins
  • Serves: 2
  • Price: £1.72 per serving
Nutritional Info
Each 638g serving contains
  • Energy 301KJ 459KCAL
    23%
  • Fat low
    7.0g
    10%
  • Saturates low
    0.6g
    3%
  • Sugars low
    14.7g
    16%
  • Salt low
    1.28g
    21%
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.