Lentil Squash and Spinach Curry

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Squash Spinach Lentil CurryAs the Great British summer hasn’t been as hot and warm as we had hoped, this veggie dish of lentil squash and spinach curry will bring some sunshine into your kitchen and onto your dinner table.  

The curry is full of flavoursome spices, most of which you will already have in your kitchen cupboards. It’s a simple supper option and perfect for vegetarians.

Serves 4-6

Prep time: 10-15 minutes

Cooking time: About an hour

What You’ll Need: 

  • 1 tbsp rapeseed oil (sunflower oil will also work)
  • 1 large onion, peeled and roughly diced
  • 3 garlic cloves, peeled and finely chopped
  • 1 tbsp medium curry powder, plus extra to sprinkle
  • 1 tsp ground cumin
  • 1 tsp coriander seeds, ground
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • Sea salt and ground black pepper
  • 750ml (1 ½ pints) vegetable stock
  • 250g (9oz) green lentils
  • 1kg (2lb 3oz) butternut squash (about 1 squash) peeled, deseeded and chopped into 2.5cm (1in) cubes
  • 200g (7oz) spinach

To serve:

  • 60-100g (2-3 ½ oz) natural yoghurt
  • 300g (11oz) basmati rice, well rinsed

What To Do: 

  1. Place a medium-sized pot over a medium-high heat and add the oil. Fry the onion and garlic for 5 minutes until softened.
  2. Add the curry powder, cumin, coriander, ginger and cinnamon and stir-fry for a further minute. Pour in the stock and add the lentils. Bring to the boil, then reduce the heat and simmer for 30 minutes.
  3. Meanwhile, pour the rice into a cup, check the level it comes to, then pour into a cooking pot. Use the same cup to measure out twice the amount of water and pour this over the rice. Place over a medium-high heat, with the lid on, for about 15 minutes until all the water has been absorbed and the rice is cooked through. Take off the heat, fluff up with a fork and place the lid back on until you are ready to serve.
  4. Add the cubed squash to the curry and cook for 15 minutes or until tender when pierced with a fork.
  5. Mix through the spinach until completely wilted down. The curry is now ready to serve straight away in bowls with a tablespoon of yoghurt, a sprinkle of curry powder and the warm rice.

Recipe from: Donal Skehan: Kitchen Hero. Courtesy of Harper Collins

www.donalskehan.com

For more quick and easy one-pot recipe ideas click here. 

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