Category Archive Dinner

Butternut Squash & Lentil Curry Recipe

It’s nice to have warm, comforting meals in the cold autumn evenings. This tasty butternut squash & lentil curry recipe is my favourite dinner to have. It makes the most of butternut squash which is in season in the UK in autumn.

The brown rice is lower in sugar than white rice and as it is wholegrain it contains more B vitamins and magnesium.

Serves 2

Time to prepare & cook: 1 hour

Ingredients

1tbsp Coconut Oil

1 Red Onion

1 Garlic Clove

1inch Root Ginger

1/2 tbsp Ground Cumin

1 tsp Ground Coriander

1/4 tsp Ground Turmeric

345ml Passata

1/4 block Coconut Cream

125g  Red Lentils

1 Butternut squash

I large leaf Swiss chard

1 tsp Olive oil

600ml Filtered Water

150g (75g/serving) Brown Rice

¼ tsp  Himalayan Pink Crystal Salt

¼ tsp Black Pepper

Instructions

Firstly preheat the oven to fan 180C.

Now chop the butternut squash in half. Scoop out the seeds with a dessert spoon and discard. Chop a grid into the surface of the butternut squash flesh. Place the butternut squash halves in a baking dish. Drizzle with olive oil.

When the oven is ready, add the butternut squash halves into the oven and cook for 40 minutes.

Next melt the coconut oil in a medium pan.

Now add the chopped onion, and salt, black pepper, cumin, coriander and turmeric and stir.

When the onions start to look clear, add in the chopped garlic.

Boil some water. Cut off a quarter of the coconut cream block and place it in a small glass. Pour in 200ml boiling water to dissolve the block.

Now add in the passata and water. Pour in the red lentils. Next pour in the coconut cream. Also cut up 2 inch pieces of the Swiss chard and add to the curry. Simmer on a low heat for 25 minutes stirring regularly. Add in extra water if necessary.

While the curry is cooking, pour the brown rice into a pan of filtered water at the ratio 1:2 brown rice:water. Bring to the boil and then simmer for 25 minutes on a low heat. Do not stir.

When the butternut squash is cooked, remove from the oven and leave to cool.

Once cool. use a dessert spoon to scoop out the butternut squash flesh and put into the curry.

Serve the butternut squash & lentil curry with the brown rice. Enjoy!