This is an easy, healthy curry that even the most ardent meat lovers can enjoy.
Don’t be put off, if it seems that there are a lot of ingredients. I know I prattle on about how good Asian supermarkets are, but you can build up a good stock of cheap spices that will help change how you cook.
Ingredients
500gms Butternut Squash (peeled, deseeded, and diced)
200gms Frozen Peas
150gms Red Lentils
1 Large onion (chopped)
2 Tbsp Coconut or other oil
1 Red chilli pepper
4 Cloves of garlic
1 Tsp Fennel seeds
1 Thumb sized piece of ginger
2 Tsp Garam Masala
2 Cardamom pods
500ml Vegetable stock
2 Tbsp Chopped coriander
Serves 4
Method
- Add the fennel seeds and cardamom pods to a dry pan and toast until you can spell the spices.
- Add the coconut oil and once heated add the onion and cook over a medium heat for 10-15 minutes, stirring occasionally. The onions should be cooked gently until they caramelise and turn brown. Taking the time to do this might seem like a bit of a faff, but it does help improve the depth of flavour
- Add the butternut squash (which has been diced in 1.5cm cubes), and continue to cook over a gentle heat for 5 minutes
- Grate the ginger and add to the pan along with finely chopped chilli, garam masala, red lentils, and vegetable stock, cook for a further 10 minutes
- Add finely chopped garlic to the pan, along with frozen peas, and cook 5 more minutes
- Check that the butternut squash is tender, and check the seasoning and adjust to your taste. (I usually go easy when adding chilli, as it’s always easier to add more, but if you like a super hot then go nuts)
- Serve with basmati rice or naan bread (or both if you’re a total carb junkie like me). This curry reheats really well, and will keep in the fridge for 3-4 days
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