Serves 2 persons
Cooking time: 20 minutes
- Cook the rice according to packet instructions.
- In a large pan heat the olive oil and cook onions for 5 minutes or until soft.
- Add mushrooms and cook for 2 minutes.
- Add butternut squash and stir.
- Add curry paste, tomatoes, vegetable stock and stir through.
- Add lentils and bring the pot to the boil.
- Reduce heat to a gentle simmer and cover for 15 minutes.
- Serve rice on plate, top with the curry and finish with 20g natural yogurt per person drizzled on top.
Ingredients
| Butternut Squash 0.5 - peeled and chopped (500g) |
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| Centra Chopped Tomatoes in Tomato Juice 400g 100 g |
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| Centra Olive Oil 1 tbsp |
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| Curry Paste 1 tbsp |
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| Mushrooms 100 g |
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| Natural Yoghurt 40 g 3% fat |
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| Onion 1 - chopped |
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| Red Lentils 50 g |
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| UNCLE BEN'S® Wholegrain Rice 250g 80 g |
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| Vegetable Stock 300 millilitre low sodium |
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| Add all to shopping list | |
