Roast Jerusalem Artichoke, Butternut & Lentil Curry
Ingredients
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp caraway seeds
- 1/2 tsp. fennel seeds
- 1/4 tsp mustard seeds
- pinch ground cardamom
- 2 tsp turmeric
- 1 bay leaf
- 1/2 cup red lentils washed and drained
- 2 tbs olive oil
- 2 large leeks chopped
- 2 cloves garlic, minced
- 300g butternut cubed
- 300g jerusalem artichokes peeled and sliced into 2cm pieces
- 2 cups vegetable broth
- 1 can coconut milk
- 3 cups swiss chard roughly chopped
- salt and black pepper to taste
- fresh coriander to garnish .
Preparation
Preheat your oven to 200C. Toss the butternut and Jerusalem artichokes in olive oil, place on a lined baking tray, and bake for 30 to 40 mins until golden
Crush the seeds using a pestle and mortar. Heat a large heavy bottomed saucepan on medium heat. Add the seeds, bay leaf, spices and lentils and toast until fragrant. Add the olive oil. Once hot, add the leeks and garlic and stir for 5 minutes. Add the vegetable stock. Bring to boil and simmer for about 10 minutes. Now add the roast butternut and Jerusalem artichokes and slowly stir in the coconut milk
Remove about a cup of the butternut with some liquid broth and blend to a smooth puree, add back to the curry and stir to combine
Add the swiss chard and cook until just wilted
Season to taste
Top with fresh chopped coriander and serve with your choice of grain