Butternut squash & kale curry
2
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
An incredibly simple one-pot vegan curry that gets its sweetness from butternut squash and coconut, heat from a trio of spices and heartiness from red lentils.
Ingredients
Olive Oil
1 teaspoon(s)
Onion
1 large, chopped
Leek
1 medium, trimmed, halved lengthwise and thinly sliced
Curry Powder
2 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Ground coriander
½ teaspoon(s), level
Vegetable stock cube
1 cube(s), 750ml stock
Butternut Squash
500 g, diced
Split Red Lentils, dry
150 g
Kale, raw
200 g, curly, chopped
Reduced fat coconut milk, tinned (7.7% Fat)
125 ml
Instructions
1
Heat the oil in a large nonstick pan over a low heat. Add the onion and leek, and cook, covered, for 10 minutes, until softened. Add the curry powder, ground cumin and ground coriander and cook for 1 minute, then add the stock and butternut squash. Bring to the boil, then reduce to a simmer and cook, uncovered, for 10 minutes.
2
Stir in the lentils and continue to cook for 15 minutes, until the lentils are tender. Stir in the kale and coconut milk, and cook for a further 5 minutes, until the kale is tender, then serve.
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