Butternut squash curry

Apart from the actual peeling, cutting, and slicing of the Butternut squash – which is hell, the rest of this dish is super easy! I’ve made a big batch for lunch this week and it’s lovely to have something warming when the weather is dreary.

If you want to make this with dried lentils I would soak them for an hour or so before, but I think this recipe would also work with tinned lentils, or alternatively tinned chickpeas.

Start by making your curry paste, I went super simple on this but you could add more and be creative:

  • 2 x cloves of garlic
  • 1 small onion
  • A thumb size or ginger (I added quite a big person’s thumb size)
  • 1 red chilli depending on how spicy you like your food
  • 2 teaspoon of curry powder
  • 1 teaspoon of garam masala

I blended this up in my Magimix with a tablespoon of water added halfway through. You don’t need to wizz it up like this, but if you have a blender it works well to thicken the sauce, and creates a nice texture gravy which hugs the squash.

Once you have battled with your B-squash and it is peeled, deseeded and chopped – fry it off in coconut oil for 2-3 minutes to get a little browned, then add the curry paste and fry all together for 3-4 minutes.

Pour over 300ml of vegetable stock (if using, add soaked lentils), cover and simmer for 15-20 minutes (or until squash is tender) then add a handful of fresh chopped cherry tomatoes (this would be the stage to add tinned chickpeas/tinned lentils) cook until softened (around 5 minutes).

I have this with lots of fresh chopped coriander and yoghurt on top. You can either enjoy as is or serve with brown or white basmati rice.

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