A dish that will have you taking second and third helpings!
500g pumpkin, peeled and cut into 1 inch cubes
500g butternut squash, peeled and cut into 1 inch cubes
2 sweet potatoes, peeled and cut into 1 inch cubes
4 carrots, cut into ½ inch rounds
1 red onion, sliced
1 onion, sliced
4 garlic cloves, minced
2 large handfuls coriander, chopped
1 can green lentils (400g), rinsed and drained
1 cinnamon stick
1 can coconut milk (400g)
2 tbsp. rapeseed oil
1 red chilli, deseeded and sliced
4 tbsp. tomato puree
1 inch ginger, grated
1 tbsp. honey or coconut sugar
1 litre boiling water
1 vegetable stock cube
1 tsp. ground cumin
1 tsp. ground coriander
2 tbsp. curry powder
cracked black pepper
Preparation time – 20 mins, cooking time – 35-40 mins
In a large non stick saucepan, heat the oil on a medium heat, add the sliced onions and sauté until soft and translucent, then add the garlic cloves and continue to cook for 1 minute, then add the chopped coriander and continue to sauté for a further minute. Turn down the heat and add the curry powder to the onions together with the ground cumin and coriander and continue stirring for a further minute. Remove from the heat then add the tomato puree, grated ginger and red chilli. Add the honey or coconut sugar and season with sea salt and black pepper and continue to cook for a 3 minutes, stirring throughout the process. Stir in the pumpkin, butternut squash, sweet potato and carrots and coat in the mixture, then pour over the vegetable stock together with the drained green lentils, then pour in the can of coconut milk, bring to the boil add the cinnamon stick, cover and simmer for 35-40 minutes.
When cooked, fold in the spinach, leave covered for 5 minutes for the spinach to wilt until ready to serve.
I’ve found that this curry is better the next day, the sauce thickens and the flavours intensify. Perfect served with brown rice.