No Chicken Butter Chicken
Ingredients
- 1 onion, chopped
- 500g butternut, cubed
- 4 cups baby spinach
- 1 tub butter chicken curry sauce
- couscous to serve
- fresh coriander and coconut cream to serve
Preparation
Preheat the oven to 200C. Cut the butternut into 2cm cubes and place on a baking tray. Drizzle with two tablespoons of oil and season well. Bake for 25-30 mins until the golden
Heat two tablespoons of oil in a large heavy bottomed saucepan. When hot add the onion and cook, stirring occasionally, for about 10 minutes, until translucent. Stir in the lentils and then the curry sauce
Add about 1 cup of water, bring to a boil and lower then heat to simmer to thicken. Stir in the roasted butternut and spinach. Serve with your choice of grain and top with fresh coriander and a dollop of coconut cream