Turkey, Butternut Squash and a Lentil Curry

Monday rolls around again! The weekend wasn’t too bad, not as good as it should have been but with a special meal and gathering in my house for a celebration to honour the memory of my sister on what would have been her 30th birthday. And a trip to the emergency room for me yestersay, I did better than it could have been under the circumstances!!

Today my meal inspiration came from this recipe on the Slimming World website. I made a few changes (what’s new!!) and the result was a very tasty, filling curry that is going to be made again!!

Turkey, Butternut Squash and Lentil Curry

Serves 4

Free on extra easy

450g turkey breast fillet, skin off and sliced into bite size pieces
1 large onion, chopped
1 red pepper, sliced
1 medium butternut squash, peeled, deseeded and chopped into small chunks (not tiny!!)
2cm piece fresh ginger, grated
2 cloves garlic, grated
2 tsp hot curry powder
2 tsp nigella seeds (these are not essential but they do really add to the flavour)
2 tsp garam masala
1 tin chopped tomatoes
600mls veg stock (I had no stock cubes at all so I just used water)

To serve: fat free yoghurt or fromage frais and fresh coriander

– in a large pot with spray oil, sauté the onion, pepper and squash for about 5 mins
– add the curry powders, ginger and garlic, stir well and fry for 2-3 mins
– add the tomatoes, turkey, nigella seeds, lentils and stock
– bring to the boil and then reduce and simmer, lid on for 35-40 mins or until lentils and squash are fully cooked
– serve with a spoonful of yoghurt on top and chopped fresh coriander

*I personally think that rice is not needed with this curry as it is so filling with the lentils, but if you are feeling extra hungry, basmati rice is free on extra easy!


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