Sumptious lentil & butternut squash curry, that will warm and nourish you during these colder months.
After the christmas festivities and the consumption of rather indulgent traditional food, I always crave something different and less heavy. And this lentil butternut squash curry fits the bill. It’s full of flavour as well as colour, which comes from the spice turmeric.
Turmeric is a spice that possess many health benefits that can be good for you. It’s anti-inflammatory, and as chronic low-grade inflammation is believed to cause many of the diseases in the western world, addition of turmeric might be a helpful player in combatting this.
It is also an antioxidant, protecting your cells from oxidative damage which might contribute to the progression of various diseases such as cardiovascular disease. Turmeric is also believed to prevent cancer as well! So this is a spice that you want to consume as it not only gives your food great colour, it is also good for your general health.
Lentils are full of fibre, which will keep your stomach happy and keep you full. Butternut squash is full of vitamin A, keeping you eyesight and immune system in good condition.
This lentil curry is perfect to eat on it’s own, but can also be served with rice or a fresh cabbage salad. Or a naan bread. Add some coriander, or some chopped parsley and you’re good to go.
Lentil butternut squash curry
- 200 g red lentils
- 500 g peeled and cubed butternut squash
- 1 onion
- 2 garlic gloves
- 1 tbsp grated ginger
- 2 tbsp cumin
- 1,5 tbsp coriander
- 2-3 tbsp turmeric
- 1 tsp cinnamon
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 600 ml chicken stock or vegetable stock if vegetarian
- 400 ml coconut milk
- Coconut oil 1-2 tbsp
- Salt to taste
- Chop the onions and garlic finely.
- Start with frying the onions in coconut oil until they are translucent, around 5 min on medium heat.
- Add the garlic, ginger and spices, and fry for another 5 min. Add more oil or a little splash of water if it become too dry.
- Add the lentils, stock, coconut milk, water and the butternut squash.
- Let cook for 15-20 min (until lentils and butternut squash is fully cooked). Add more water if necessary.
- Serve with rice, salad and coriander.