Squash, Red lentil and coconut curry (recipe and image from hemsleyandhemsley.com)
A PERFECT ONE POT MEAL THAT CAN BE ADAPTED WITH SEASONAL VEGETABLES
Ingredients (serves 12)
2 medium organic butternut squash
7 cloves organic garlic, chopped
6 inches fresh ginger, grated or finely chopped
6 medium organic onions
2.2 – 2½ litres homemade vegetable stock
500g organic red split lentils
1 tsp black pepper
1 bar organic creamed coconut
2 tsp or more turmeric or freshly grated curcumin
Organic baby spinach (you can also use cabbage/seasonal greens) sliced
2 tsp sea salt
2 small limes or 1½ large lemons, juiced
150g (or 4 large handfuls) fresh coriander, washed well
½ tsp cayenne or chilli flakes (optional)
- Peel the squash and dice into 1 inch chunks
- Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of vegetable stock.
- Put the lid on and bring to a medium simmer.
- 10 minutes later, add the red lentils, black pepper, turmeric and chilli if using, stir and let simmer on medium for a further 15-20 minutes until the lentils are soft and the squash is tender. You might wish to add the extra 200ml (1 cup) of water during cooking – it depends if you like your stew thicker or thinner.
- In the last few minutes, add the sliced cabbage/greens and stir through. If using spinach, just add when you turn off the heat so it wilts
- Turn off the heat, add the sea salt and pepper, the juice of the lime or lemon and check for seasoning and consistency – it should be like a thick stew – add more water if needs be.
- Stir through the roughly chopped coriander and ladle into shallow bowls to serve.