Description
Discover how to make a flavorful Butternut Lentil Coconut Curry that’s perfect for a cozy night in. Learn the secrets to this delicious vegan curry now!
Ingredients
- – 1kg (2 1/4 lbs) butternut squash, peeled, deseeded and cubed
- – 1 tbsp (15 ml) vegetable oil
- – 1 onion
- – 2 cloves garlic
- – 1 tbsp (15 ml) ginger
- – 3 tbsp (45 ml) curry paste
- – 200g (1 cup) green lentils
- – 400ml (14 oz) coconut milk, 1 can
- – 375ml (1 1/2 cups) vegetable broth
- – 225g (1 cup) spinach
Instructions
- Peel, remove seeds from, and dice the butternut squash, then finely chop the onion.
- Warm the oil in a skillet and sauté the onions for five minutes; then, add crushed garlic and grated ginger, cooking briefly for half a minute. Introduce the curry paste and stir for another half a minute.
- Incorporate the dry lentils, mixing them in, followed by pouring in the coconut milk, vegetable broth, and diced squash. Bring this mixture to a boil, then reduce the heat and cover, allowing it to gently simmer for 20 minutes or until the lentils and squash are soft.
- Mix in the spinach, letting it soften for one to two minutes.
- Accompany with rice and naan when serving.
Notes
- Consider using homemade curry paste or trying different store-bought varieties for enhanced flavor.
- Add cooked chickpeas or diced tofu to make the dish more filling along with the lentils.
- Adjust the amount of spinach to your liking for greens in the dish.