
Butternut squash & kale curry
2 - 5
PersonalPoints™ per serving
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 teaspoons
Onion(s)
1 large, chopped
Leek
1 medium, trimmed, halved lengthwise and thinly sliced
Curry Powder
2 teaspoons
Ground Coriander
1 teaspoon, level
Ground Cumin
1 teaspoons, level
Ground Coriander
½ teaspoon, level
Vegetable stock cube(s)
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, Canned (7.7% Fat)
125 ml