Skip the takeaway tonight! Have a butternut squash & lentil curry instead.
Ingredients
Serves: 2
- 1 tbsp olive oil
- 1 small onion, chopped
- 100g mushrooms
- ½ butternut squash, peeled and chopped (500g)
- 1 tbsp curry paste
- 300ml low sodium vegetable stock
- 100g chopped tomatoes
- 50g red lentils
- 80g wholegrain rice
- 40g 3% fat natural yoghurt
Method
- Cook the rice according to packet instructions
- In a large pan heat the olive oil and cook onions for 5 minutes or until soft
- Add mushrooms and cook for 2 minutes
- Add butternut squash and stir
- Add curry paste, tomatoes, vegetable stock and stir through
- Add lentils and bring the pot to the boil
- Reduce heat to a gentle simmer and cover for 15 minutes
- Serve rice on plate, top with the curry and finish with 20g natural yogurt per person drizzled on top
