Recipe

Butternut, Lentil & Coconut Curry

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Butternut, Lentil & Coconut Curry

Ginger, garlic and curry give this dish a fragrant and delicious flavour. It's a hearty and tasty veg dish that's sure to please.




Ingredients to serve 2

  • 125g x brown lentils
  • ½ cup x basmati rice
  • ½ x onion – peel and chop finely
  • 1 clove x garlic – crush, peel and chop finely
  • 20g x fresh ginger – peel and grate finely
  • ½ x butternut
  • 1 x tomatoes – dice (1cm)
  • 1½ tbsp x curry powder
  • ½ tin x coconut milk
  • 5g x fresh coriander – chop coarsely
  • . x olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 250g x brown lentils
  • 1 cup x basmati rice
  • 1 x onion – peel and chop finely
  • 2 cloves x garlic – crush, peel and chop finely
  • 40g x fresh ginger – peel and grate finely
  • 1 x butternut
  • 2 x tomatoes – dice (1cm)
  • 3 tbsp x curry powder
  • 1 tin x coconut milk
  • 10g x fresh coriander – chop coarsely
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above.

Step 2

Chop the ends of the butternut. Cut in half crosswise and then each piece in half again lengthwise. Scoop out the seeds with a spoon and then use a potato peeler (or small, sharp paring knife) to remove the skin. Dice the butternut into pieces about 2cm square. Set aside.

Step 3

Bring a saucepan of lightly salted water to the boil. Add the brown lentils and boil gently for 20 minutes on medium heat until tender. Drain.

Step 4

Bring another saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.

Step 5

Place a few glugs of olive oil in a large frying pan on medium to high heat. When hot, add the onions and sauté for 4 to 5 minutes until soft and slightly translucent. Add ginger and garlic and fry for another minute. Toss in the curry powder, salt and pepper, butternut and tomatoes and stir to coat in spices. Add coconut milk, cover the pot with a lid and reduce heat to medium. Allow to simmer (bubble gently) until the butternut is tender, about 15 minutes. Then add the brown lentils and stir well. Taste to check for seasoning and add salt and pepper if necessary. Simmer for a few more minutes until the lentils are heated through (2 or 3 minutes).

Step 6

To serve, divide the rice between the bowls, top with the curry and scatter with chopped coriander.