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Butternut Squash and Coconut Curry (v)

Emma Walton
  • 390 minutes
  • Serves 4

INGREDIENTS

1

Butternut squash

2

Chillies, red

1

bunch Coriander, fresh

2 cloves

Garlic

1

inch Of root ginger

200 g

Red lentils, dried

250 g

Spinach

400 g

Tinned tomatoes

1

White onion

400 milliliters

coconut milk

1 tbsp

Garam masala

1

Pepper, yellow

1

Red pepper

2 tsp

Turmeric

1 tsp

Cumin seeds