Butternut squash and coconut curry
This is a fabulous vegetarian curry with butternut squash, potatoes, peas, red lentils, finished with coconut cream. It's easy to make and uses spices from the cupboard. Serve over rice. You could easily use pumpkin or sweet potato in place of the butternut squash.
Ingredients
Serves: 3
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon curry powder
- 4 tablespoons red lentils
- 125ml water
- 1/2 small butternut squash, peeled and cubed
- 2 potatoes, peeled and cubed
- 75g frozen peas
- 200ml coconut cream
- 1 tablespoon chopped fresh coriander
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Heat oil in a large saucepan over medium heat. Saute onion and garlic for 2 minutes; add curry powder. Stir in red lentils, pour water into saucepan, add pumpkin and potatoes. Cover and simmer for 15 minutes.
- Add frozen peas, cook for 3 minutes further. Check that veggies and lentils are tender before stirring in coconut cream. Adjust salt and pepper to taste.
- Garnish with chopped fresh coriander. Serve with rice.
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Reviews & ratings
Average global rating:
(9)
Reviews in English (6)
good. needs more water than the recipe calls for. could use a bit more spice too. - 08 Apr 2012
this is a very tasty dish, normally I don't like sweet with savoury but the butternut squash has a very mild taste and goes perfectly with the sauce. I did use curry paste as I had no curry powder in the cupboard and it turned out great - 24 Mar 2011
A very nice recipe. I added chopped spinach towards the end. Possibly a bit too sweet for some people's taste, but that can easily be resolved by either adding tamarind juice during cooking or serve with slices of lemon or lime. Needed maybe twice as much water as the recipe suggested. Would be an ideal recipe for adding some fresh curry leaves towards the end of the frying stage. - 12 Aug 2012
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