Waitrose

Red lentil, butternut and coconut curry

LOVE life recipe: 2 of your 5 a day

  • Vegetarian

Ingredients

1 tbsp vegetable oil

2 onions, finely sliced

2 green chillies, finely sliced (deseeded, if liked)

100g fresh root ginger, grated

28g pack coriander, stalks finely chopped, leaves torn

200g baby leaf greens, stalks finely chopped, leaves shredded

1 tbsp mild curry powder

150g LOVE life red split lentils

500ml coconut water

500g pack frozen butternut squash

Method

1. Heat the oil in a large, heavy-based pan and fry the onions over a medium-high heat until soft and slightly browned, about 8-10 minutes. Stir in the chillies, ginger and the stalks from the coriander and greens. Fry for 2-3 minutes; add the curry powder and cook for 1 minute more.

2. Stir in the lentils, coconut water and 250ml water; season. Simmer, uncovered, for 15 minutes, then add the squash. Cook for 5-7 minutes, until the squash is just tender; add water to loosen, if needed.

3. Add the shredded greens, cover and steam for 3-5 minutes, until soft. Mix in most of the coriander leaves. Serve scattered with the remaining coriander leaves, with rice and low fat yogurt, if liked.

Why we're eating...

Red split lentils

These lentils cook quickly, making them an easy way to add protein to dishes. Also good for thickening soups, stews and curries.

Baby leaf greens

Shred these tender greens, then throw, last minute, into stews, soups and pasta. They are rich in folate – important for healthy blood.

Ginger

Traditionally used to aid digestion, try fresh ginger in hot water with lemon as a drink, add it to chutneys or use in baking for extra zing. 

Red lentil, butternut and coconut curry
  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,260kJ
298kcals
Fat 5.3g
Saturated Fat 0.5g
Carbohydrate 48.4g
Sugars 18g
Protein 14.2g
Salt 0.1g
Fibre 7.6g

Click here for more information about health and nutrition

3 stars

Average user rating Based on 28 ratings

This recipe was first published in Thu Aug 28 13:23:00 BST 2014.