Coconut Creamy Curry

15 Minute Coconut Creamy Curry. A speedy curry night perfect for weekdays, it's so creamy and filling. Trust me, you'll love this!

Serves: 4 Time: 15 minutes

Ingredients

1 tbsp olive oil
500g butternut squash (about 1 small squash), peeled and chopped into bite-sized chunks
100g onions, chopped
4 heaped tbsp mild curry paste - korma or whatever you prefer
400g can chopped tomatoes
400g canned light coconut milk
1 mini naan bread per person, to serve
400g can lentils, drained
200g bag baby spinach
150ml coconut yogurt or Greek / Natural is fine

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 if you like.