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Butternut, Spinach & Lentil Curry

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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.

Feeds
6People
Preparation time
55Min.
Difficulty
intermediate

Ingredients

ungrouped
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

Preparation method

ungrouped
To make the butternut bowls, preheat the oven to 180°C.
Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl.
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.
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.
Peel and cube the butternut tops.
Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through.
Season with salt & pepper.
Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes.
Add the spinach & cook for a further 5 minutes or until nicely wilted.
Spoon the curry into the butternut bowls,
Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!

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