Coconut Curry with Lentils and Butternut Squash

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This curry is marvellous if you are struggling to figure out what to cook for dinner. It is very simple and only requires coconut oil, coconut milk and a few spices mixed in with whatever vegetables you may have lingering in the fridge – that’s it!. Now that our sunny bank holiday weekend is coming to an end, cooking may not be at the forefront of your mind. And that is when this dish comes in handy. It requires minimum investment and maximum return – a win/win scenario if there was one.

I happened to have some left over butternut squash, lentils, potatoes and celery at home, all of which went into the curry. Another combo, like tomatoes, courgettes, sweet potatoes for example, would have worked equally well. There are no limits here. The spices were reminiscent of my Mung Bean Casserole from the other night and worked equally well in this curry. I would have liked to have had more fresh coriander in this dish so if you make it, make sure you add plenty of it just before serving. I added a piece of salmon to my plate which I cubed and tossed in the spices and coconut oil until just cooked, approx. 5 min. If you are a strict vegan, however, it is just as good without the fish. If you can tolerate dairy then a bit of yoghurt on the side would work too. Only you know what works for your body.

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Coconut Curry with Lentils and Butternut Squash (serves 2)

1 can organic coconut milk

3/4 butternut squash, deseeded and cubed

5 – 6 broccoli florets

1 cup puy lentils, cooked

2 potatoes, cubed

3 celery sprigs, chopped

1 small onion or charlotte

1′ ginger root, finely chopped

1 tbsp coconut oil

1 tsp cumin

1 tsp turmeric

sea salt and pepper to taste

Fresh coriander

Fry the onions, ginger and spices in the coconut oil until soft. Add all the chopped vegetables bar the lentils and broccoli – stir until coated with the oil and spices. Add the coconut milk and bring to boil, simmer under lid for about 10 – 15 minutes – veggies should be soft, not mushy. Add the broccoli and lentils and cook for an additional 5 min (if you like your broccoli a bit crunchy cook for less time). Serve with brown rice and fresh coriander. Enjoy! x

 

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