Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Butternut and macadamia curry

Asian 5 Mins Prep · 25 Mins Cook

Preheat the oven to 240°C, gas mark 9.
Finely chop the onion. Peel the butternut and cut into chunks. Crush the garlic clove.
Place the onion, butternut, garlic and curry paste in a roasting tray and toss to coat. Pour in the macadamia milk and add the seasoning. Cover tightly with aluminum foil and bake for 15 minutes.
Drain and rinse the lentils.
Remove the foil from the tray, add the lentils and bake for a further 10 minutes.
Toast the macadamia nuts in a pan over a medium heat until golden. Roughly chop them.
To serve, top the curry with the macadamia nuts and coriander.