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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


Method

  1. 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.

  2. 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.

  3. Warm the naan breads in a low oven or in the toaster.

  4. 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.

  5. Serve with the warm naan and a dollop of extra yogurt if you like.

 

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Hope you loved it!

Rosie ❤️

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