Ingredients
- 300 calories per serving
- • 2 tbsp sunflower oil
- • 3 onions, peeled, halved and thinly sliced
- • Salt and freshly ground black pepper
- • 4 garlic cloves, peeled and thinly sliced
- • 2 tsp finely grated fresh ginger
- • 1 small green chilli, halved, deseeded and thinly sliced
- • 2 tsp ground coriander
- • 2 tsp ground cumin
- • 2 tsp garam masala
- • 1 butternut squash, peeled, deseeded and cut into 2cm chunks
- • 100g red lentils, rinsed
- • About 700ml vegetable stock
- • 400g tinned plum tomatoes
- • 1 big handful fresh coriander, tough stalks removed, leaves chopped
Details
servings 4
Level of difficulty Average
Preparation time 60mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Chop up the butternut squash & prep all other ingredients
Step 2
Heat the oil in a large saucepan over a medium heat. Add the onions and sauté for about 15 minutes with a pinch of salt until softened and turning golden, stirring frequently.
Step 3
Add the garlic, ginger and green chill, and stir, for about five minutes.
Step 4
Add the ground coriander, cumin and garam masala, stir for a minute, then toss in the cubes of squash and lentils, and stir until well coated.
Step 5
Pour in the stock and tomatoes, crush the tomatoes against the sides of the pan with a fork to break them up a bit.
Simmer, part-covered, until the squash and lentils are very tender, about 30 minutes, stirring occasionally.
Step 6
Stir in about two-thirds of the coriander, taste and check the seasoning. Add salt and pepper if desired.
prep everything first
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