fbpx

    Subscribe to get a free downloadable meal planner

    Butternut Squash, Lentil and Kale Curry by Happy Tums

    1 hour

    medium

    4

    No Reviews

    Ingredients

    Adjust Servings
    1 Large Red Onion
    1 Fresh Ginger About a thumb-size
    500g Butternut Squash, cut into cubes Frozen is fine
    1 heaped tsp Mustard Seeds
    400 ml Coconut Milk About 1 can
    150g Red Lentils
    200ml Vegetable Stock Made with a low salt stock cube
    200g Kale, chopped
    1.5heaped tsp Ground Coriander, cumin and turmeric
    3 Cloves Garlic, chopped

    Nutritional Information

    Suitable for Vegetarians and Vegans
    Vitamin E Butternut Squash

    Directions

    1.

    Heat

    Heat a little coconut, rapeseed or olive oil in a large pan
    I used coconut oil as it adds a lovely flavour to a curry
    Mark as complete
    2.

    Fry

    Fry the onions, garlic and ginger for about 5 minutes until softened
    Mark as complete
    3.

    Add Butternut Squash

    Add the butternut squash and fry for a further few minutes
    Mark as complete
    4.

    Season

    Add the coriander, cumin, turmeric and mustard seeds, and fry for another few minutes
    Mark as complete
    5.

    Boil

    Add the coconut milk and stock and bring to the boil
    Mark as complete
    6.

    Simmer

    Add the lentils to your curry and turn the heat down, simmer for about 20 minutes
    Mark as complete
    7.

    Cook

    Add the kale and cook for a further 10 minutes until lentils are cooked. If it gets too dry, add more stock as you go.
    Mark as complete
    8.

    Serve

    Once ready, serve the curry with rice and green veg
    Mark as complete

    Notes

    Recipes and tips by Happy Tums © 2019 - www.happytums.co.uk

    Leave a Reply

    Your email address will not be published.

    Privacy Policy
    Website Disclaimer 
    Shipping Delivery Policy

    © Copyright Weaning World Ltd 13296326
    2nd Floor, 30 Market Place, Hitchin, Herts, SG5 1DY