This is a recipe for a Red lentil and butternut squash curry...
Low calorie cooking spray
1 large onion, peeled and chopped
1 medium butternut squash peeled, deseeded and chopped
2 tbsp medium curry paste <
1 x 200g can chopped tomatoes, drained but retaining the liquid
Vegetable stock
Or this is one for a chicken curry, but you should be able to adapt it to a lentil and veggie one...
2 large onions, sliced
600ml chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 skinless and boneless chicken breasts, sliced
275ml fat free natural yogurt, bought to room temperature
Salt
2 tbsp chopped coriander leaves, to garnish
100g dried red lentils
Baby spinach
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