Squash, Lentil & Spinach Thai Red Curry: A Dieters Curry

Who doesn’t love a red curry, the aromatics are simply mesmerising. This red curry recipe is different though. It’s a very low fat vegetarian curry, and it’s extremely healthy and simply to make. The red lentils really bulk up the curry, so the need for rice is eliminated, helping to keep the carbs low.

Make a large batch of it and you have the following days lunch covered then as well. Store the leftover in a air tight container and microwave on full power for approximately 3 minutes.

Ingredients

·         Butternut squash, peeled and cubed

·         1 onion, diced

·         1 garlic clove, grated

·         1 ginger piece, grated

·         1 ½ tsp of Thai red curry paste

·         1 tin of chopped tomatoes

·         1 tbsp of fish sauce

·         1 tsp of sugar

·         70g red lentils

·         3 tbsp chopped coriander

·         1 tbsp of extra light cream cheese

·         ½ bag of washed spinach leaves

·         Low cal spray

·         Lime wedges, to serve

Method

1.       Heat the hob to medium and add the garlic, onions, ginger and low cal spray.

2.       Fry for a few minutes and add the squash cubes and lentils and Thai paste, frying for a few minutes.

3.       Add the tomatoes and sugar, bring to the boil and simmer for 15-20 minutes. If the mixture starts to look dry at any point add some water from a kettle.

4.       When the squash is soft and the lentils cooked turn off the heat, fold in the cream cheese and  add the fish sauce and spinach and mix well.

5.       Sprinkle with the chopped coriander and the wedges of limes for that citrus kick to help balance the flavours.

Serving Suggestion: Low Fat Curry Chips