Description

Roasted Butternut Squash and Lentil Curry

This hearty and cozy curry combines the natural sweetness of roasted butternut squash with tender lentils, creating a perfect blend of flavors. The combination of aromatic spices gives this dish a rich, comforting taste, making it an excellent meat-free meal for the entire family. Plus, it’s great for meal prepping since it freezes well. Enjoy it with some fluffy basmati rice or naan bread to complete the experience.

400g butternut squash, peeled and cubed
1 tsp paprika
1 large onion, chopped
4 garlic cloves, crushed
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
180g dried green lentils
480g passata
720ml vegetable stock
Low-calorie spray
Salt and pepper

Directions:
1. Preheat oven to 200°C. Roast squash with paprika, salt, and pepper for 30 mins.
2. Sauté onion, garlic, and ginger until softened.
3. Add spices, lentils, stock, and passata. Simmer for 45 mins.
4. Stir in roasted squash. Season and serve.

Prep Time: 10 mins
Kcal: 270 per serving