Butternut Squash, Lentil and Kale Curry by Happy Tums
WeaningWorld
May 4, 2022
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Ingredients
Adjust Servings
| 1 Large Red Onion | |
| 1 Fresh Ginger About a thumb-size | |
| 500g Butternut Squash, cut into cubes Frozen is fine | |
| 1 heaped tsp Mustard Seeds | |
| 400 ml Coconut Milk About 1 can | |
| 150g Red Lentils | |
| 200ml Vegetable Stock Made with a low salt stock cube | |
| 200g Kale, chopped | |
| 1.5heaped tsp Ground Coriander, cumin and turmeric | |
| 3 Cloves Garlic, chopped |
Nutritional Information
Suitable for Vegetarians and Vegans
Vitamin E
Butternut Squash
Directions
1.
Heat
Heat a little coconut, rapeseed or olive oil in a large pan
I used coconut oil as it adds a lovely flavour to a curry
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2.
Fry
Fry the onions, garlic and ginger for about 5 minutes until softened
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3.
Add Butternut Squash
Add the butternut squash and fry for a further few minutes
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4.
Season
Add the coriander, cumin, turmeric and mustard seeds, and fry for another few minutes
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5.
Boil
Add the coconut milk and stock and bring to the boil
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6.
Simmer
Add the lentils to your curry and turn the heat down, simmer for about 20 minutes
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7.
Cook
Add the kale and cook for a further 10 minutes until lentils are cooked. If it gets too dry, add more stock as you go.
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8.
Serve
Once ready, serve the curry with rice and green veg
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Notes
Recipes and tips by Happy Tums © 2019 - www.happytums.co.uk
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