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2 big butternuts

Oil for baking

1 tbsp oil for frying

1 onion, diced

2 garlic cloves, crushed

1 tsp Robertsons paprika, 

½ tsp Robertsons cinnamon

½ tsp Robertsons chili flakes

3 tsp Garam masala

1 cup red lentils

1 can tomatoes 

Salt + pepper

1 Knorrox stock cube – Vegetable Curry Flavour

1 cup water

2 cups baby spinach


To serve: 



Fresh coriander

Cooked white rice




1. To make the butternut bowls, preheat the oven to 180°C. 


2. Cut the top off each butternut, reserve the top and deseed the bulb part that will become your bowl.


3. Scoop out the seeds and place on a baking sheet so the inside of the butternut is facing up. Brush a little oil inside each butternut. Sprinkle each butternut with a pinch of salt and roast in the oven for 50-60 minutes or until very soft when pierced with a fork.


4. Heat the oil over a low heat in a pan and add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 2 minutes. Add the paprika, cinnamon, chilli flakes & Garam masala, fry until fragrant, about a minute.


5. Peel and cube the butternut tops.


6. Add the butternut cubes, lentils & tinned tomatoes to the pan, stir through.


7. Season with salt & pepper.  


8. Add 1 stock cube to the pan with 1 cup of water, simmer on low for 30 minutes. 


9. Add the spinach & cook for a further 5 minutes or until nicely wilted.


10. Spoon the curry into the butternut bowls.


11. Garnish with a spoonful of yogurt and sprinkle with fresh coriander and serve with fluffy white rice. ENJOY!

Butternut, Spinach and Lentil Curry

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