Based on a BBC Good Food recipe, this simple, earthy curry is perfect for a warming supper. Deeply satisfying and packed with flavour, it’s one of my favourite vegetable-based mains.
At the moment, butternut squash is on sale as one of Aldi’s super six – until May 6th – so I thought I’d make use of it. Other than the onion, everything else is a store-cupboard staple so it’s another good way of keeping costs down at the end of the month. Otherwise, as ever, prices are Tesco via Mysupermarket.
1 tbsp sunflower oil – 2p
1 onion, finely chopped – 16p
1 garlic clove, finely chopped – 4p
1 tsp ground coriander – 3p
1 tsp ground cumin – 1p
1 tsp ground turmeric – 1p
400g butternut squash, peeled and cut into 2cm (prepared weight) – 49p from Aldi*
400g can chopped tomatoes – 34p
1.2l stock – 2p value stock cube/free if you make your own
300g red lentils – 54p (18p per 100g)
Total: £1.66 – 42p per serving
Naan bread, to serve – 9p per bread – making this 51p per person per meal.
Fry off the onion and garlic. Add spices, add the squash and other ingredients. Cook for around 40 minutes on a simmering heat, or until the squash is tender. These are generous portions, and freeze well, so it’s worth cooking a big batch while the squash is on sale. When it’s not, I use sweet potato as a substitute. The texture and colour are slightly different, but the sweet, satisfying taste is much the same.
Anyone tired of curry yet? 😉
— Farn ❤