This has got to be one of the most satisfying curries that I have made – I think it is the warming combination of the curry spices with coconut milk marinaded into the squash pieces that make for something that is quite hard to stop eating! It’s vegan and almost fat-free too, but you’d never guess!
Serves 6
Ingredients
1 large onion, roughly chopped
1 large red chilli, deseeded and finely chopped
1 tbs sunflower oil
1 tbs fresh ginger, peeled and roughly chopped
1 x 400g can of butter beans
1 large butternut squash, peeled, deseeded and cut into 2cm cubes
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp ground cinnamon
1 tsp turmeric
400ml good quality vegetable stock from bouillon
100g red split lentils
1 x 400 can of light coconut milk
Method
1. Place the onion, chillies, ginger and half of the butter beans in a blender and whizz until puréed.
2. Add the oil to a large saucepan and add the spices. Simmer for 1 minute until fragrant before adding the onion puree. Simmer for 2 minutes.
3. Add the squash cubes and stir to coat well before adding the stock, lentils, coconut milk and remaining butter beans.
4. Cook gently for 30 minutes.
5. Serve immediately with rice or naan bread.
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.