Butternut squash curry
This butternut squash curry is a favourite because of its deep flavours and plenty of vegetables. Warm spices, a rich sauce and tender vegetables come together to create the kind of meal that makes you want to slow down and enjoy every bite.
Servings: 6 portions
Ingredients
- 1 butternut squash
- 2 carrots
- 1 tbsp oil
- 1 red onion
- 200 ml red lentils
- 1 tbsp tomato pure
- 1 tbsp red curry paste
- ½ tsp salt
- 200 ml water
- 400 ml coconut milk
- Couscous to serve
Instructions
- Peel and take out the seeds of 1 butternut squash, cut in smaller pieces.
- Peel 2 carrots and cut into smaller pieces, about the same size as the butternut squash.
- Add 1 tbsp oil to a Dutch oven or another thick bottom pan.
- Add butternut squash and carrots to the pan. Let cook for five minutes, stir every so often to make sure it does not stick to the bottom.
- Peel 1 red onion, cut in half then slice thinly.
- Add red onion and 200 ml red lentils to the pot and stir.
- Add 1 tbsp tomato pure, 1 tbsp red curry paste and 1/2 tsp salt. Stir to cover all vegetables with the seasoning.
- Add 200 ml water and 400 ml coconut milk to the pot. Stir for the liquid to cover most of the vegetables.
- Bring to a boil, before lowering the heat to a simmer.
- Let simmer for up to 20 minutes. Stir occasionally and check on your vegetables for softness.
- Prepare your couscous according to instructions on the package.
- When vegetables are soft, taste and add more salt, tomato pure or red curry paste as needed.
- Serve the curry over couscous.