Lentil, Butternut Squash & Chickpea Curry

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READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
  • Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
  • Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
  • Add chickpeas and heat through.
  • Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
  • Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.
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