Butternut Squash & Red Pepper Curry

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I was in need of something warming to eat last night. Not blow-your-head-off hot, just something lightly spiced and restorative to ward off the cold.

The solution came in the form of an adaptation of a favourite Diana Henry recipe (Middle Eastern Lentils & Peppers). I served mine with rice and natural yoghurt and ate it snuggled up on the sofa watching The Great Comic Relief Bake Off – that last bit is optional, but comes highly recommended.

  • 1 tablespoon groundnut oil
  • 1 clove of garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 red pepper – deseeded and cut into strips
  • 1 leek – cut into 1 cm slices
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 small butternut squash – peeled, deseeded and cut into 2cm cubes
  • 50g red lentils
  • 400g tin of chopped tomatoes
  • 200ml water (half fill the tomato tin)
  • 1 teaspoon caster sugar
  • Salt and pepper
  • 1 tablespoon coriander leaves – chopped

Gently fry the chilli and garlic for a minute, then add the leek and red pepper. Cook for a couple of minutes until starting to soften, taking care not to over-brown.

Add the spices and fry carefully for a further minute before adding the butternut squash and red lentils.

Add the chopped tomatoes, water and sugar, season to taste and simmer (covered) for 25-30 minutes until the lentils are tender and the sauce has reduced, stirring from time to time.

Sprinkle with the chopped coriander leaves to serve.

Serves 2-3

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