This hearty and warming butternut squash, lentil and spinach curry was one of those dishes that came about from having next to nothing in the fridge and a bag of frozen spinach in the freezer. I have just discovered frozen spinach (no, really), and I am using it in everything at the moment from soups to curries to smoothies. The days of giant bags of spinach taking up my whole fridge and always going off too early may well be over!
I just love easy, midweek one-pot suppers, especially if there is enough for lunch the next day as well. Just knowing that I haven’t got to think about what to make for lunch in between school pick-ups, swimming lessons, nutrition consultations and keeping up with my blog is a big weight off my mind. I am just not a ‘throw together a ham sandwich’ kinda gal. In order to avoid the mid-afternoon tea and cake slump, lunch has to be hearty!
This butternut squash, lentil and spinach curry is my idea of a Ready, Steady, Cook challenge heaven. Give me a week-old butternut squash, a can of coconut milk and a bag of frozen spinach and I WILL make you a delicious dinner! The secret is to have a very well stocked store cupboard. Make sure you have lots of different herbs and spices, tins of coconut milk, bags of lentils and you’ll always be able to whip up a healthy and wholesome supper with just a few additional ingredients.
This curry is packed full of protein from the lentils, iron and folic acid from the spinach, and beta-carotene from the butternut squash. Coconut milk and garlic are anti-fungal (great for yeast over-growths) and the spices give it anti-inflammatory properties. So not only have you got a tasty, filling supper or lunch, but you’ve also got a medicinal meal in a bowl.