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RECIPE

Recipe: Butternut squash & pumpkin curry

A dish that will have you taking second and third helpings

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  • place PRE 20 minutes
  • place COOK 35-40 minutes
  • place SERVES 4
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A dish that will have you taking second and third helpings. This curry is even better the next day as the sauce thickens and the flavours intensify. Perfect with brown rice.

In a large non stick saucepan, heat the oil on a medium heat, add the sliced onions and sauté until soft and translucent, then add the garlic cloves and continue to cook for 1 minute.

Add the chopped coriander and continue to sauté for a further minute. Turn down the heat and add the curry powder to the onions together with the ground cumin and coriander and continue stirring for a further minute.

Remove from the heat then add the tomato puree, grated ginger and red chilli. Add the honey or coconut sugar and season with sea salt and black pepper and continue to cook for a 3 minutes, stirring throughout the process.

Stir in the pumpkin, butternut squash, sweet potato and carrots and coat in the mixture, then pour over the vegetable stock together with the drained green lentils, then pour in the can of coconut milk, bring to the boil add the cinnamon stick, cover and simmer for 35-40 minutes.

When cooked, fold in the spinach, leave covered for 5 minutes for the spinach to wilt until ready to serve.

Ingredients

2 tbsp rapeseed oil

1 onion, sliced

1 red onion, sliced

4 garlic cloves, minced

2 large handfuls coriander, chopped

1 tsp ground cumin

1 tsp ground coriander

2 tbsp curry powder

4 tbsp tomato puree

1 inch ginger, grated

1 red chilli, deseeded and sliced

1 tbsp honey or coconut sugar

500g pumpkin, peeled and cut into 2cm cubes

500g butternut squash, peeled and cut into 2cm cubes

2 sweet potatoes, peeled and cut into 1cm cubes

4 carrots, cut into½ cm rounds

400g can green lentils, rinsed and drained

1 litre boiling water

1 vegetable stock cube

400g can coconut milk

1 cinnamon stick

100g spinach

Sea salt

Cracked black pepper

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