1 tbsp olive oil
1 large onion, sliced
2 green chillies, seeded
½ cup peeled and grated
Fresh ginger root
4 teaspoon Thai curry paste
2 garlic cloves, crushed
3 ½ cups low-fat coconut milk/or soy milk
½ butternut squash, peeled,
Seeded, cut in bite size pieces
½ cup red lentils
7 cups baby spinach leaves
Bunch of cilantro, chopped
2 cups cooked basmati or other long grain rice.
Heat the oil in a saucepan, add the onion, and sauté for 3-4 minutes, until softened, then add the chillis, ginger, curry paste, and garlic and cook, stirring, for another 2 minutes.
Pour in the coconut milk and bring to a boil, then add the squash. Reduce the heat and simmer for 12 minutes, then stir in the lentils and simmer for another 10 minutes, until the squash is tender and the lentils have softened.
Stir in the spinach leaves and cilantro and cook for 2 minutes, until wilted. Serve with the cooked rice.