Butternut & Lentil Curry - Recipe
- Product Code: Butternut & Lentil Curry - Recipe
- Availability: In Stock
R0.00
Curry is made with spicy roasted butternut, cauliflower and lentils. A flavour packed and delicious curry that is filling but not heavy. And besides the roasting time, the recipe requires very little hands-on time or prep.
INGREDIENTS
- 4 tbsp Olive Oil (divided)
- 500 grams Butternut Diced
- 1 – 2 tsp Medium Curry Powder
- ½ tsp Masala or Mother in Laws Spice Optional
- ½ tsp Chili powder Optional
- ½ tsp Turmeric
- ½ tsp Ground Cumin
- Salt to taste
- 350 grams Cauliflower Florets
- 2 Cloves of garlic Crushed
- 1 tbsp Fresh ginger (or 1tsp ground ginger) Grated/minced
- 1 Onion Finely chopped
- 1 Jalapeno chilli (optional) Deseeded and finely chopped
- 250 ml Vegetable Stock
- 250 ml Coconut Milk
- 1 Tin of lentils (400g) (see notes for dried lentil option)* Drained
- Fresh coriander or parsley for garnish Optional
- Fresh Lime Optional
INSTRUCTIONS
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Preheat the oven to 200°C
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Prepare the ingredients. If using a whole butternut, peel, remove the seeds and dice then set aside. Measure the spices and mix together (adjust according to your heat/spice preference), then set aside
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Add two tablespoons of olive oil, the butternut and half the spice mix to a large oven dish. Season with salt and toss well
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Note: if using dried lentils, cook them while the butternut is roasting (see notes below for quantities)
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Roast the spiced butternut for 20 – 25 minutes, then add the cauliflower florets and another tablespoon of olive oil if needed, toss and roast for another 10 minutes
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In a large pot over medium heat, add the remaining tablespoon of olive oil, the remaining spices, garlic, ginger, finely chopped onion and chilli (if using), and gently cook until the onions start to soften
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Add the roasted butternut and cauliflower to the pot, then add the stock and coconut milk. Then add the drained lentils and gently simmer for a around 10 minutes until the liquid has reduced and thickened a little and the lentils are tender
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Taste and season as needed, then serve with fresh coriander, lime or a drizzle of coconut milk
NOTES
*If you prefer to use dried lentils, you can cook them while the butternut is roasting. Use 1 cup of dried lentils with 250ml – 375ml of vegetable stock and the same amount of water. Bring to a boil, then reduce to a steady simmer and cook with the lid partially covered for around 30 – 45 minutes until the lentils are just tender
Recipe by Vanessa Vermaak @ My homemade Kitchen
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