Thursday, October 23, 2014

Butternut Squash and Lentil Curry

Dear Jess,

I am having a feverish love-affair with butternut squash. I can't stop thinking about what I can make next with it! Roasted, sauteed, soups, chilies... and in this case: curry!

This is a recipe I have made at least once a week for the past month and a half! I am even going to go so far as make a batch just to freeze so I can have it constantly on hand!

Butternut Squash and Lentil Curry
adapted from

1 cup dry, brown lentils
1 large butternut squash, peeled and cubed
1 Tbsp olive oil
1 large yellow onion, diced
1-2 Tbsp ginger, peeled and grated
1 cup broth (your choice. I used chicken broth)
1 1/2 Tbsp tomato paste
1 tsp curry powder
1/2 tsp tumeric
1 tsp salt
1/2 tsp cayenne pepper
dash of cinnamon
dash of pepper
1/3 cup full fat coconut milk (plus extra, depending on the desired consistency)

Preheat oven to 400F. Place squash cubed on a lined baking sheet, and drizzle with a little oil and salt. Roast for around 20 minutes, or until tender. Remove from oven and set aside.

Cook lentils in a pot of boiling water for about 20 minutes. Drain and set aside.

In a large skillet saute onion in oil. Add ginger, and saute until onions are tender. (5-10 minutes) Add cooked squash and broth. Simmer 8-10 minutes. Reduce heat and blend with an immersion blender. (A regular blender will do the trick too.) Add curry powder, tomato paste, tumeric, cinnamon, salt and coconut milk. Stir in lentils and heat through.

I usually add more coconut milk to loosen it up a bit. I will end up using about 3/4 of the can. It's totally up to you and your preferences though.

Serve on rice, quinoa, vermicelli noodles... whatever your pleasure!

I know it looks like a plop of a substance you don't usually speak of at dinner... but this dish is so delicious, and smells irresistible! I hope your Autumn is breezy, and full of colour. I miss you greatly, and am looking forward to our next visit.