Curries are the ideal comfort food. Nice, spicy and warming, and you can vary them endlessly! This butternut squash yellow curry ticks all the boxes: healthy, quick and delicious!
Serves 4
30
mins
A Little Effort
447 cals (Per serving)
Ingredients
350g Quorn Pieces
800g butternut squash, in small cubes
400g canned lentils
400g green beans
400ml coconut milk
250ml of water
2 naan breads
2 tbsp yellow curry paste
15g fresh parsley
sunflower oil
salt and pepper
Method
Heat sunflower oil in a thick-bottomed pan and when the oil has heated up, add the yellow curry paste and stir well. Be careful that the curry paste does not stick.
After 3 minutes add the butternut squash chunks together with coconut milk and water to the pan and let it simmer for 10 minutes on medium heat.
Rinse and drain the lentils before adding them to the pan along with the green beans and Quorn Pieces. Let it simmer for another 5-10 minutes on low heat.
Meanwhile, prepare the naan bread according to the instructions on the package.
Serve the yellow lentil curry with butternut squash and Quorn Pieces with naan.