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Red lentil, butternut and coconut curry
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2 of your 5 a day
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.
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.
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.
Typical values per serving:
This recipe was first published in August 2014.