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Butternut squash and red lentil curry

Discussion in 'SW Winter Warmer Recipes' started by mumtheshopper, 17 October 2009 Social URL.

  1. mumtheshopper

    mumtheshopper Silver Member

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    You will need
    frylight
    onion
    butternut squash diced
    2 tbsp of curry paste
    can of chopped tomatoes vegetable stock
    100g red lentils

    fry and soften onions, add squash and cook for a few minutes. Stir in curry paste and toms. Add around 5-600ml of stock and lentils and bung in oven for around 4 mins or slow cooker for as long as you want.

    It works out at 4 syns for lot, and it feeds around 4. I fed 2, and we got loads left over for the freezer!! 'm sure you could make it with curry powder and spices with no syns if you wanted. But I daren't play with it cos I loved it so much, and hardly any syns anyway

    I add more chilli powder cos I love it hot. I also love it with wholegrain rice! I couldn't believe how lovely it was, and I usually love my meat!!

    Lynda
     
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  3. hobbithead

    hobbithead Full Member

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    Sounds yum will def try this as bought a butternut squash today but had no idea what to do with it. I have curry powder but what other spices would you use if not using curry paste?

    Also I pressume you meant stick in the oven for 40 mins and not 4 lol:D:D

    Thanks xx
     
  4. suplizi

    suplizi I see the light!

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    that sounds fab, will def try this!

    thanx

    Helen x
     
  5. mumtheshopper

    mumtheshopper Silver Member

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    Sorry, 40ish mins in oven. If not using paste, use curry powder and maybe cumin, tumeric garam masala, Whatever you fancy really.

    Lynda
     
  6. craftylucyloo

    craftylucyloo Gold Member

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  7. DisneyMumma

    DisneyMumma Full Member

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    Do you think this could be frozen? Sounds nice, but would like to batch cook if poss.

    Thanks
    Jacqui
     
  8. Circes

    Circes Strutting her stuff

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    Yes you could freeze this no problem at all.
     
  9. DisneyMumma

    DisneyMumma Full Member

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    Thanks Circes. Guess I know what I'll be making this weekend now!
     
  10. DisneyMumma

    DisneyMumma Full Member

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    Just made this and was absolutely scrummy (plenty left for lunches and for the freezer); but thought I would double check the syns on the curry paste and got a bit of a surprise.

    The "average food" section of the website sayd 2 syns per tbsp for the curry paste, but Pataks curry paste (which is what I used) is actually 4 syns per tbsp!! quite a difference, so just watch out for that one peeps.

    However it still only works out at 3 syns per portion if you use 3 tbsp of curry paste, or 2 syns per portion if using 2 tbsps which I think is fab. Definately did not expect to like this, but it's going in my top 10.

    Hugs
    Jacqui
     
  11. Circes

    Circes Strutting her stuff

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    It will depend which curry paste you use - the tikka one is the lowest in syns at only 1 syn for a level tbsp.
     
  12. mumtheshopper

    mumtheshopper Silver Member

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    I amde it at the weekend with no syns. Just spices. Just as lush. And my 9 year old daughter thinks it's the best thing ever!!

    Lynda
     
  13. hobbithead

    hobbithead Full Member

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    So did I lynda and had four portions to freeze so am just tucking in again now, yum, yum!
     
  14. cinderzxx

    cinderzxx Full Member

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    I made this and used curry powder instead (so its totally free) it was absolutely gorgeous!! :)

    lots frozen for lunches and winter warming dinners :)xx
     
  15. vixyl

    vixyl Member

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    i made this using just curry powder as well and it was lush, thanks for the recipe
    vix
     
  16. Surzy

    Surzy Fat Fund-raising Fanatic

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    I'm making this tonight - it's in the oven now and smells GORGEOUS!

    I've gone for a spice mix to keep it syn free :)
     
  17. gonnabesmall

    gonnabesmall is doin this

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    this souns amazing.will deffo make this this week
     
  18. Plumfoodie

    Plumfoodie Paleo maintenance rocks!

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    Think I've found a use for the squash languishing in the veg bin - this sounds delicious. :)
     
  19. bilsat

    bilsat Really likes to cook

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    Made this yesterday..............


    Pete’s Butternut Squash Chicken Curry

    Serves 4
    Ingredients

    425g/½ butternut squash
    1 onion, chopped
    1tsp “easy lazy” garlic
    1tsp “easy Lazy” ginger
    1tsp cumin
    1tsp turmeric
    1tsp coriander
    1tsp garam masala
    1tsp madras curry powder
    600g chicken, pre-cooked, chopped into cubes
    750mL chicken stock
    400g Chopped Tomatoes

    Method

    (This can be made in advance.)
    Chop up the butternut squash into small cubes; leave the skin on, extra fibre!

    Spray a large saucepan with Fry Light and add chopped onion, ginger & garlic, cook for 7 mins, with a lid on the pan.

    Add butternut squash, madras curry powder and chicken stock, cook for 40 mins, remove from the heat and liquidize with a hand blender.

    Continue.

    Place back on heat and add cumin, turmeric and coriander, cook for 1 min, add tomato and chicken cook until chicken has been cooked through. Add garam masala 5 min before serving.
    Serve on a bed of rice with a side salad.
     

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  20. suespain

    suespain Loves living in the sun

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    mumtheshopper, thanks for the recipe, wanted to try a dish with lentils (not really used them before) and your curry sounded lovely. Made it tonight using curry powder, which made it 0 syns - delicious, will be making again
     
  21. beverley61uk

    beverley61uk Member

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    Thanks mumtheshopper for sharing your recipe I'm gonna make this the weekend.

    beverley
     
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