30 Minute Red Lentil & Butternut Curry
This simple recipe is an adaptation from an already quick and easy one, but the way I cooked it, it is even more super fast and super easy, yet delicious – real comfort food for a cold winter’s day. I was late starting to cook, and I was tired, but it took me no more than 30 minutes to rustle this curry up. It really lifted my spirits when I tucked in.
- 1 butternut, cut into bite-sized cubes
- (save the seeds & roast over low heat or in the oven with a little coconut oil & herbal salt, until they start popping – great as a snack or over salads)
- 3 shallots, chopped
- 2 large cloves garlic, chopped or grated
- 1 T butter & a little olive oil
- 1 cup red lentils
- 1 T garam marsala
- 1/2 t cumin powder
- 4 – 8 fresh curry leaves (I used dried ones)
- 1 cup coconut milk (freeze the rest if using from a tin)
- 1/2 cup vegetable stock (I used a Dr Vogel Plantaforce stock cube)
- fresh or frozen coriander leaves, chopped
- place shallots in a pan with 1 T butter and a little olive oil (you can also use coconut oil)
- Soften over low heat for 5 minutes
- Stir in 1 T garam marsala and curry leaves, leave to cook for another 2 minutes.
- Add 1 cup coconut milk, 1/2 cup of vegetable stock, the red lentils and the butternut
- Simmer on low heat for 10 – 15 minutes, or until lentils & butternut are cooked, stirring often.
- Adjust seasoning, sprinkle with chopped coriander leaves before serving
- Serve with brown basmati rice, rotis or Naan bread
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