To further increase the nutritional value of this recipe, add mixed roast vegetables to the butternut and scatter baby spinach leaves over the curry just before serving
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Vegan |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 1617 |
| Fat | 142.1g |
| Saturates | 7.5g |
| Protein | 60.5g |
| Carbs | 54.5g |
| Sugars | 8.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat the oven to 240°C, gas mark 9.
2
Finely chop the onion. Peel the butternut and cut into chunks. Crush the garlic clove.
3
Place the onion, butternut, garlic and curry paste in a roasting tray and toss to coat. Pour in the macadamia milk and add the seasoning. Cover tightly with aluminum foil and bake for 15 minutes.
4
Drain and rinse the lentils.
5
Remove the foil from the tray, add the lentils and bake for a further 10 minutes.
6
Toast the macadamia nuts in a pan over a medium heat until golden. Roughly chop them.
7
To serve, top the curry with the macadamia nuts and coriander.
