Photo of Beef & lentil curry by WW

Beef & lentil curry

Points® value
Total Time
50 min
15 min
35 min
Chunks of sweet butternut help balance the heat in this quick and easy curry


Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped

Celery, Raw

2 stick(s), finely chopped


2 clove(s), crushed

Root Ginger

1 teaspoon(s), finely grated

Extra lean beef mince (5% fat), raw

400 g

Curry Powder

1½ tablespoon(s), hot

Beef stock cube(s)

1 cube(s), 375ml stock

Tinned Tomatoes

1 can(s), large

Split Red Lentils, dry

195 g

Butternut Squash

500 g, cut into 1cm pieces


150 g, baby leaves

Coriander, fresh

25 g

0% fat natural Greek yogurt

80 g


  1. Lightly mist a deep, nonstick frying pan with cooking spray and set over a medium heat. Soften the onion with the celery, garlic and ginger, stirring, for 3–4 minutes.
  2. Add the mince and cook, stirring, for 3–4 minutes or until browned. Add the curry powder and cook, stirring, for 1 minute. Add the stock, tomatoes and red lentils and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes.
  3. Add the squash and simmer, covered, for 10 minutes until the lentils and squash are tender and the curry is thick.
  4. Add the spinach and half the coriander and cook for 1 minute to wilt the leaves. Divide the curry between 4 bowls, spoon over the yogurt and garnish with the remaining coriander, to serve.


You could use frozen baby whole leaf spinach instead of fresh, if you like, adding it at the butternut squash stage.