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Butternut recipes

Red lentil and roast butternut curry

1 hour

Red lentil and roast butternut curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 1 hour

Ingredients

1 butternut
1 T olive oil
2 cloves crushed garlic
3 chopped shallots
1 T butter
Olive oil
1 T curry powder
4 fresh curry leaves
1 cup coconut milk
½ cup vegetable stock
1 cup red lentils

Method

Preheat the oven to 180°C. Peel and cut butternut into bite-sized cubes, then toss with olive oil and cloves crushed garlic. Roast for 40 minutes, or until tender.

Place chopped shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in curry powder and fresh curry leaves and cook for a further 2 minutes.

Add coconut milk, vegetable stock and red lentils and gently simmer for 10–15 minutes, or until the lentils are cooked. Serve hot with the caramelised butternut.

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Red lentil and roast butternut curry

Red lentil and roast butternut curry

Ingredients

Method