Who else loves warm winter food? When the weather is colder, there’s nothing better than having a meal that is filling and delicious.
Niki Webster from Rebel Recipes has created this hearty butternut squash, lentil and spinach curry that we know you’ll love. It’s healthy and packed full of goodness.
Add all the paste ingredients into a mini chopper and blitz until you get a smooth paste.
Melt the coconut oil in a large pan then cook the paste on low heat in a for 3 minutes.
Add the tomatoes to the pan, soften the tomatoes for 5 minutes (add a little water if it’s too dry).
Add in the lentils & squash and mix well to combine, add 3 cups of water and bring to the boil.
Reduce to a simmer and cook for 20 minutes, then add the spinach.
Simmer for a further 5-10 minutes until the squash is cooked then add in the coconut yogurt.
Season and serve topped with coriander.