Recipes
Butternut squash and spinach curry
Our great-tasting recipe uses freezer heroes and basic store-cupboard ingredients
Our great-tasting recipe uses freezer heroes and basic store-cupboard ingredients
(38 votes)
Cook: 40 Mins
Serves: 2
Price: £1.72 per serving
Nutritional Information
Each 638g serving contains
Energy
1920kj
459kcal
1920kj
459kcal
23%
Fat
3.2g
3.2g
Low
5%
5%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
12.1g
12.1g
High
13%
13%
Salt
0.45g
0.45g
Med
8%
8%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
301kj/72kcal
Typical energy values per 100g:
301kj/72kcal
Ingredients
250g Asda Frozen Butternut Squash chunks
4 sprays Frylight cooking spray
50g Asda Frozen Sliced Red Onion
1 tsp Asda frozen Scratch Cook Chopped Chilli
1 tsp Asda frozen Scratch Cook Garlic
1 tsp Asda Frozen Scratch Cook Ginger
2 level tbsp Asda Medium Curry Powder
1 level tbsp tomato purée
225g Asda Frozen Scratch Cook Whole Leaf Spinach
215g can Asda Green Lentils, drained
100g fat free natural yogurt
2 x 200g bags of ASDA steam bags golden vegetable rice
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the butternut squash on the tray and cook in the oven for 25 – 30 minutes or until tender.
2
Meanwhile, spray a little cooking spray in the base of a saucepan and cook the red onion, chilli, garlic and ginger for 4 minutes, over a low heat, stirring often.
3
Add the curry powder, tomato purée and 5 tbsp water and stir over a low heat for another 2 minutes.
4
Add the spinach and another 125ml water and heat until simmering. Cover the pan and simmer for 6 – 8 minutes, stirring occasionally until the spinach is completely thawed and hot. Add the lentils and butternut squash and heat through.
5
Stir in the yogurt. Heat until simmering and sauce is desired thickness.
6
Cook the rice as instructed on the pack and serve with the curry.