Lentil And Butternut Squash Curry

Lentil And Butternut Squash Curry

Ingredients:
1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, crushed (minced)
1-inch (2.5 cm) piece of fresh root ginger, finely chopped
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground black mustard seeds
2 tsp ground yellow mustard seeds
1 tsp ground turmeric
1 long red chili, chopped finely (optional)
1½ cups (290 g/10½ oz) uncooked lentils, rinsed
4 cups (950 ml/32 oz) vegetable stock
4 large tomatoes, chopped
2 celery sticks, chopped
2 cups (200g/7 oz) butternut squash, chopped
2 chard leaves, chopped, and stems chopped separately
4 kale leaves, chopped, and stems chopped separately
1 tsp sea salt and freshly ground pepper
about 1 cup (250ml/8 oz) coconut milk
To serve
steamed quinoa or rice
1 tbsp coconut cream or Greek yogurt
chopped fresh cilantro and parsley

Directions:
1. Put the oil, onion, garlic, and ginger into a saucepan over low-medium heat and
cook until soft.
2. Stir in the spices and chili (if using) and cook until fragrant.
3. Add the lentils, stock, tomatoes, celery, squash, chard and kale stems, and the salt
and pepper and cook slowly for 40–50 minutes, or until the squash and lentils are
tender.
4. Add the coconut milk, chard, and kale leaves and cook for a further 10 minutes.
5. Serve with quinoa or rice, garnish with a dollop of coconut cream or yogurt, and
sprinkle with chopped parsley and cilantro.
PEACH OR PEAR PIE DELIGHT
REBOOT MOUSSAKA
Makes 6–8 servings
Nutrition