Squash Lentil Curry Recipes

LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)

Steps:

• Rinse the lentils under cold water and keep them aside in a bowl.
• Now heat a large skillet and add olive oil.
• Add bay leaf, cumin seeds, cloves and saute over low heat.
• Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color.
• Add the soaked lentils and saute everything together.
• Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes).
• Once lentils are little mush, add stock, butternut squash, and saute everything evenly.
• Let this cook for another 30 minutes or till lentils are completely cooked and creamy.
• Finally add coconut milk and cook for a further 15 minutes (over medium flames).
• Turn off the heat.
• Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds.
• Serve with choice of sides like bread/roti/rice or any grain of choice.

SQUASH & RED LENTIL CURRY

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
• Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.

CAULIFLOWER, SQUASH, COCONUT & LENTIL CURRY

Steps:

• For the base, heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir in the lentils, coconut milk and 200ml water and bring to a simmer.
• Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. Stir in the coriander. Serve with rice and yogurt.

RED LENTIL AND SQUASH CURRY SOUP

Steps:

• Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

CURRIED LENTIL, SQUASH AND APPLE STEW

Steps:

• In a large pot, heat oil over medium-high heat, and sauté onion and carrot until almost soft. Add garlic, ginger, curry and salt, and let cook a few more minutes until fragrant.
• Stir in lentils, broth and tomato paste. Bring to boil, cover and simmer for 25 minutes. Add squash and apple, cover and simmer for another 25 minutes, or until vegetables and lentils are tender. Remove lid and stir in spinach until wilted. Add salt to taste and serve.