When the curry cravings come calling, this mildly spiced vegetarian marvel will send them packing!
FREE
1 hour
Serves 4
Ingredients
- 1 large butternut squash, peeled, deseeded and cut into large chunks
- Low-calorie cooking spray
- 3 garlic cloves
- 5cm piece fresh root ginger, peeled and chopped
- 5 tbsp tomato purée
- 3 tbsp medium curry powder*
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 large onion, diced
- 2 vegetable stock cubes
- 500g passata
- 400g can chickpeas, drained and rinsed
- 400g can green lentils, drained and rinsed
- 2 large red onions, sliced
- 1 large red pepper, deseeded and diced
- 3 tbsp fat-free natural yogurt
- Small pack fresh coriander, chopped
- *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp
Method
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Spread the squash out in a non-stick baking tray, spray with low-calorie cooking spray and season lightly. Roast for 20-25 minutes or until tender, then cover and keep warm.
- At the same time, put the garlic, ginger, tomato purée, spices and 200ml water in your food processor and blitz to make a curry paste (or use a stick blender and a jug).
- Spray a large non-stick saucepan with low-calorie cooking spray and put it over a medium heat. Add your curry paste and cook for 3 minutes, then stir in the diced onion and cook for 5 minutes or until the onion is soft, stirring continuously.
- Dissolve the stock cubes in 250ml boiling water and add to the pan with the passata, chickpeas and lentils. Cook for 10 minutes, then add the red onions and cook for 15 minutes. Stir in the red pepper and cook for a further 10 minutes.
- Remove from the heat and stir in the yogurt and coriander. Stir through the squash and serve with boiled rice (we cooked ours with a little turmeric and garden peas) and your favourite vegetables.
