Recipes, Vegan, Vegetarian

Butternut Squash & Lentil Curry

As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker

Ingredients

  • 1 medium butternut squash, roasted
  • 3 cloves of garlic, roasted
  • Thumb sized piece of ginger, grated
  • 1 medium red onion, finely chopped
  • 2 large tomatoes, quartered
  • 110g trimmed green beans, halved
  • 1 red chilli, finely chopped
  • Bunch of coriander
  • 2 handfuls of spinach
  • 175g of red lentils
  • 400ml of coconut milk
  • 500ml of water
  • 2 tblsp curry powder
  • 1 tblsp of tomato puree
  • 1 tsp cumin
  • Half tsp chilli powder
  • Half tsp garam masala
  • Salt and pepper to taste
  • Juice of half a lime
  • Olive oil

Directions

  1. Peel and cube your butternut squash, chop the top off of your garlic cloves and place all on a baking tray and toss with a glug of olive oil, salt and pepper. Roast for 20 minutes on 180c.
  2. Whilst your squash is in the oven, finely chop your onion, chilli, quarter tomatoes, halve green beans and finely chop stalks from your bunch of coriander. Set aside.
  3. Add your lentils to a bowl and cover with 400ml of water, allow to soak for ten minutes.
  4. Once butternut squash is cooked, remove garlic cloves and squeeze insides in to a medium pan, add onion, chilli, grate in ginger and a little oil, cook on a medium heat until onion has softened. Once softened add spices and tomato purée.
  5. Add coconut milk, mix, then add lentils and their water. Cook on simmer with the lid on for twenty -thirty minutes.
  6. After ten add green beans and your other 100ml of water. With five minutes to go, add spinach. Stirring occasionally so your lentils don’t stick.
  7. Serve with coriander leaves and extra chilli if you wish.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker

Leave a Reply

Your email address will not be published. Required fields are marked *