This delicious winter warmer is based on a Hemsley & Hemsley recipe which I have adapted slightly, it’s super tasty and doesn’t take long to make, however I would recommend you make it the day before you need it so the flavours become more intense. You can use bone broth or vegetable stock but I went veggie as January is our meat-free month, the boys absolutely loved it and were convinced it had meat in it! Give it a try it is absolutely scrummy.
2 green cardamom pods – remove the seeds from the green outer layer
1/2 tsp yellow mustard seeds
1 tbsp cumin seeds
2 tsp ground turmeric
2 tsp fennel seeds
2 tbsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp chilli flakes
1/4 tsp ground cloves
Put the cardamom seeds, mustard and cumin seeds into a pestal and mortar
and add to the other spices – set aside
Lentil and Squash Curry
1 tbsp coconut oil
2 tins full fat coconut milk
3 medium onions, chopped
3 garlic cloves, chopped
3 inches of fresh ginger, grated
1 squash – I used butternut – approx 1kg of flesh cut into 1 inch chunks
700ml broth – bone or vegetable
500g red split lentils (these don’t need to soaked)
400g spinach or cabbage (thinly sliced) – I had some sprouts that needed using up so I luzzed those in too!
Juice of two limes
Large bunch of coriander, roughly chopped
raw peanuts – toasted in a frying pan
Sea salt and pepper
Put all the spices into a large heavy based pan and gently toast them, taking care not to burn them
Add the coconut oil and fry the onion for about 10 mins until softened.
Add the garlic and ginger and fry for a few minutes
Add the coconut milk, squash and the broth. Put the lid on and bring to a medium simmer.
After 10 mins add the red lentils, stir and simmer. Cook on a medium heat for a further 20mins.
You may need to add more broth if it’s too thick (up to you)
This part of the curry can be done the night before and left overnight. (Heat through gently before you require it – on the hob, low gradual heat taking care not to burn on the bottom of the pan).
When ready to serve add the spinach or whatever green you want to include, stir through thoroughly and then turn off the heat – because it’s hot the greens will cook but not over cook!
Add sea salt and pepper, the juice of 2 limes and more broth/stock if you want it thinner. Stir half the coriander through the curry
Pour into a bowl, sprinkle with the rest of the coriander and cover with chopped peanuts and wedges of lime.