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Butternut squash curry with lentils

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Ingredients for 4 servings:

  • 1 butternut squash
  • 1 onion(s)
  • 1 garlic clove(s)
  • 200 ml coconut milk
  • 200 ml water
  • 100 g lentils, red
  • some lemon juice
  • some honey
  • salt and pepper
  • 1 tsp curry paste, red
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian

Peel and deseed the pumpkin, and cut into bite-sized cubes. Finely dice the onion and garlic. Sauté the onion and garlic in a large pot with a little oil until translucent. Add the pumpkin cubes and fry gently. Pour in the coconut milk and water. Add the lentils and all the remaining ingredients and simmer gently for about 10 minutes. Then season to taste. If you like, you can add a small splash of cream or crème fraîche. We think it tastes great with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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