Hey Lovelies 🙂
The month of January is over and the mornings and evenings are getting a teeny bit brighter, hallelujah! It feels like it’s starting to etch into Spring now and I felt like making something bright and summery but also filling, hearty and warm as it is still Winter of course.
Butternut squash is under rated in my opinion and always gets wasted in soups. This recipe, cooking it slowly releases the flavours of the squash and it becomes soft and sweet, combined with the coconut milk and gentle spices it’s a real warming winner.
This Creamy Coconut, Lentil and Squash Curry recipe was inspired by Deliciously Ella’s simple style; throwing it all into a pan and waiting. This is perfect for lazy days as it means less chopping, stirring and standing over the pan. It’s also garlic and onion free for anyone with intolerances.
Enjoy and Devour.
Makes 3 servings.
- 1 Butternut Squash
- 1 Can of Lentils Vert (drained and rinsed)
- 1 Can of Coconut Milk
- 1 Can of Chopped Tomatoes
- 1 Large handful of Kale
- Handful of Fresh Coriander
- 1/2 Tbsp Turmeric
- 1/2 Tbsp Cumin
- 1/2 Tbsp Ground Ginger
- 1/2 Lemon
- Peel and chop butternut squash into cubes, set aside.
- Add coconut milk, chopped tomatoes (rinse can afterwards with a little water and add that in too), lentils, turmeric, cumin and ginger into pan and bring to boil.
- Once at boil, turn down to simmer and add in butternut squash and coriander, cook for 35 minutes.
- After 35 minutes, add in chopped kale and cook for further 10 minutes (now would be a good time to put on the rice to cook).
- After 10 minutes stir in the juice of half a lemon, serve and enjoy. (When ready squash should be soft, if it’s not ready continue to cook until soft).