Smoky Red Lentil & Butternut Curry with Spinach and Lime
A hearty, smoky red lentil curry simmered with butternut squash, spices and coconut milk, finished with fresh spinach and a squeeze of lime.
- 120 g onion
- 2½ cloves garlic
- 8 g ginger
- 350 g butternut squash
- 150 g red lentils
- 200 ml coconut milk
- 200 g tinned tomatoes
- 1 pc vegetable stock cube
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric
- 100 g spinach
- 1 pc lime
- 1 tbsp rapeseed oil
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Prep the veg: dice the onion; mince the garlic and ginger; peel and cube the butternut squash into ~2 cm pieces.
- Step 2
Rinse the lentils under cold water until the water runs less cloudy.
- Step 3
Build the base: heat the rapeseed oil in a medium pan over medium heat. Add onion and cook 6–8 minutes until soft and lightly golden. Stir in garlic and ginger and cook 30 seconds.
- Step 4
Bloom spices: add ground cumin, ground coriander, smoked paprika and turmeric. Stir for 30–45 seconds until fragrant.
- Step 5
Simmer: tip in butternut squash, tinned tomatoes and red lentils. Crumble in the stock cube and add 400 ml water. Bring to a gentle boil, then reduce to a simmer for 18–22 minutes, stirring occasionally, until the squash is tender and lentils are creamy.
- Step 6
Finish: stir in coconut milk and cook 3–4 minutes. Add spinach and cook 1–2 minutes until wilted.
- Step 7
Season and serve: squeeze in lime juice, season with salt and black pepper to taste. Rest 2 minutes, then serve hot.
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