2 of your 5 a day
Red lentil, butternut and coconut curry
- Preparation time: 10 minutes
- Cooking time: 40 minutes
- Total time: 50 minutes
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 red split lentils
500ml coconut water
500g pack frozen butternut squash
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.