Butternut Squash And Spinach Curry Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
• Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes.
• Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
• Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes.
• Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Steps:

• Cook the rice in boiling salted water, as per pack instructions. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Add the onion and the curry paste and fry for 3-4 mins more.
• Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften.
• Take off the heat and stir through the yogurt and coriander. Serve with the rice and some wholemeal chapattis if you like.

Steps:

• Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the onions to the hot oil and cook for a few mins until soft. Add the curry paste, tomatoes and coconut milk, and simmer for 10 mins until thickened to a rich sauce.
• Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with the lentils, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the coconut yogurt. Serve with the warm naan and a dollop of extra yogurt.