Butternut &Coconut curry


1 tbsp olive oil

1 large onion, sliced

2 green chillies, seeded

And sliced

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.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

%d bloggers like this: