Butternut & Lentil Coconut Curry with Spinach

A quick & delicious curry midweek when the fridge is empty and the week feels like it ran away (and taking dinner ideas with it).

Organic butternut is slowly cooked with warm spices before adding lots of spinach, creamy coconut milk and a can of lentils for speed (and ease). The curry feels light, almost soup like which I love, the sauce is perfect to coat my rice or flatbread with. If you want less liquid, use less stock (400ml or even 300ml if you prefer).

I always toast my ground spices to for maximum flavour and I love to make my own mild curry spice, choosing to add all my favourite spices.

I made a little ‘tarka’ (topping) for the curry which just adds that last bit of flavour.

Seasonal Swaps: you can use any root veg here, like sweet potato, just keep an eye on the cooking times (is it just me or does sweet potato go from uncook to mushy in a nano second?). Use any greens that you have at hand and feel free to use less or more.

Getting Ahead: Like with anything cooked in spices, the curry will taste even better the next day (or the next) and its freezer friendly too.

I made this with my pita breads on the side (without the za’atar).

• 4 tablespoons oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons grated ginger
• 2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon mild curry powder
• 1/2 teaspoon cayenne pepper (opt)
• pinch ground cinnamon
• 500g butternut, peeled & cut into chunks
• 400-500ml veggie stock
• 1 teaspoon fine good salt
• 400g tin good coconut milk
• 3 cups baby spinach, chopped
• 400g tin lentils, drained
• chopped coriander to serve

Tarka

• 2 tablespoons oil or ghee
• 6 curry leaves
• 1/2 teaspoons cumin seeds
• clove garlic, sliced
• small piece of ginger, sliced

1. Heat the oil in a medium saucepan, add the onions and cook, covered until soft, about 10 minutes.
2. Meanwhile toast the ground spices in a small frying pan (no oil) until fragrant, keep aside.
3. Once the onions are soft, add the ginger and garlic and cook until fragrant, about 3 minutes.
4. Add the toasted spices and the butternut and mix well to coat everything with the spices and onions.
5. Add the stock (deciding how much) and salt, gently bring to a simmer, cook covered for 10 minutes or until the butternut is tender but not mushy (I would start checking from about 7 minutes into the cooking time).
6. Add the coconut milk, lentils and add the spinach on top, cook covered until the spinach have wilted, about 3 minutes. Taste and adjust the seasoning. Sprinkle with the coriander.
7. To make the tarka, heat the oil in a small frying pan, add the rest of the ingredients and fry gently for 1 minute, pour the tarka over the curry and you are ready to serve! Delicious, enjoy!