Butternut Squash & Green Lentil Curry
Ingredients
- 1/2 cup of green lentils, soaked
- Half a butternut squash
- 1 large diced onion
- 3 - 4 cloves of chopped garlic
- Oil
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 - 1 tsp chilli powder
- 2 - 3 tbsp fish sauce (optional, exclude for vegan version)
- 1/4 of a naga (ghost pepper)
- Water (as needed)
- Fresh coriander to garnish
Preparation
Peel and cut the butternut squash into 1cm cubes. Dice the onion and finely chop the garlic.
Heat oil in a pan, add the diced onion and chopped garlic along with salt. Mix and cook covered until translucent.
Add the ground spices and sauté for 2 - 3 minutes. Add in rinsed green lentils, mix with the masala, cover and cook for 5 - 8 minutes.
Incorporate the diced butternut squash, mix well and cook covered for another 5 - 8 minutes.
Optionally, add 2 - 3 tbsp fish sauce and one quarter of a naga (ghost pepper).
Add some water once the butternut squash looks partially cooked (add to your desired consistency, avoid adding too much). Bring to a boil and simmer until the butternut squash is fully cooked.
Garnish with freshly chopped coriander. Serve with rice or flatbread.
