Autumn, Winter, Main

Kerala Butternut Squash & Lentil Curry

Fragrant and heady with spice, creamy with coconut and tangy with tomato and lime. Its my go to foolproof midweek meal. Served with brown rice and chapattis.

SERVES:
2 to 4

Ingredients

1/2 tsp turmeric

3 teaspoons of medium curry powder or Masala powder blend

2 teaspoon of Garam masala

1 teaspoon fenugreek seeds

2 tsp black mustard seeds

1 tsp ground cinnamon or a cinnamon stick

1/4-1/2 of a teaspoon of chilli flakes

4 cardamon pods bashed

1/2 tsp turmeric

3 curry leaves dried or fresh (optional)

1 tbs tamarind paste (optional) or juice half a lime

1/2 tsp asafoetida (optional)

1 teaspoon of salt.

A good grind of black pepper.

One large onion diced

2-inch piece of ginger grated

3 cloves of garlic minced

1 butternut squash

1 400ml tin coconut milk

1 400ml tin chopped tomatoes

1 tbs tom ketchup/sugar

250ml vegetable stock

1 400ml tin chickpeas

½ cup red split lentils

½ lime

To serve

Coriander

Sliced chili

Black sesame seeds

Lime cheeks

Rice

Chapattis or Naan

Instructions

  1. Pre heat oven to 200.
  2. Peeled and dice the butternut squash and place on a baking tray lined with foil, drizzle with 2 tbs groundnut oil and sprinkle with salt. Place in in the oven till golden on the outside, about 30 minutes. when its ready remove from the oven and set aside.
  3. Meanwhile Cook the onions in a frying pan with a couple of tablespoons of ground until soft and translucent. Add the garlic and ginger a continue to cook for a few more minutes until fragrant.
  4. Add the spices to the onion garlic and ginger and continue to cook on a low heat until the spices become fragrant, just a couple of minutes.
  5. Add the coconut milk and stir till combine, followed by the chopped tomatoes and tomatoes ketchup.
  6. Bring the heat back up and simmer and add 250ml vegetable stock.
  7. Check the seasoning and add the juice of half a lime.
  8. Add the drained and rinsed chickpeas, along with the rinsed split lentils.
  9. Reduce the heat to a gentle simmer for 20-30mins, till reduced a little. towards the end of cooking add the squash and heat through.
  10. Serve with rice and or chapatis and some of the garnishes above.

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