Butternut, Spinach and Lentil Curry

A simple vegetable curry served in a BUTTERNUT BOWL!

Comforting, creative and cost-effective What's not to love?!

Ingredients:

2 big butternuts
Oil for baking
1 tbsp oil for frying
1 onion, diced
2 garlic cloves, crushed
1 tsp Robertsons paprika,
tsp Robertsons cinnamon
tsp Robertsons chili flakes
3 tsp Garam masala
1 cup red lentils
1 can tomatoes
Salt + pepper
1 Knorrox stock cube Vegetable Curry Flavour
1 cup water
2 cups baby spinach

To serve:

Yoghurt
Fresh coriander
Cooked white rice

Method:

1. To make the butternut bowls, preheat the oven to 180C.

2. Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl.

3. Scoop out the seeds and place on a baking sheet so the inside of the butternut is facing up. Brush a little oil inside each butternut. Sprinkle each butternut with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.

4. Heat the oil over a low heat in a pan and add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 2 minutes. Add the paprika, cinnamon, chilli flakes & Garam masala, fry until fragrant, about a minute.

5. Peel and cube the butternut tops.

6. Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through.

7. Season with salt & pepper.

8. Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes.

9. Add the spinach & cook for a further 5 minutes or until nicely wilted.

10. Spoon the curry into the butternut bowls.

11. Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!