Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 medium red onion (sliced)
  • 4 garlic cloves (crushed or grated)
  • 2 cm ginger (grated)
  • ½ teaspoon chilli flakes ((or more to taste))
  • 2 teaspoons garam masala
  • 2 teaspoons turmeric
  • 500 g butternut squash (cut into 1cm cubes)
  • 500 g cauliflower (cut into small florets)
  • 400 g tin chopped tomatoes
  • 400 ml water ((i.e. a tomato tin full of water))
  • 200 g red lentils
  • Salt and pepper
  • 2 tablespoons coriander (plus extra for garnish (optional))
  • Juice of ½ a lime plus extra to serve (optional)
  • Brown rice to serve (and/or naan breads or chapattis)

Instruction

  • Place the olive oil and sliced onion in a wide, deep saucepan and cook on a gentle heat, with the lid on for 5 minutes, stirring occasionally.
  • Add the garlic, ginger, chilli, garam masala and turmeric, plus a splash of water to stop the pan going dry, and cook the paste for about a minute.
  • Add the chopped butternut squash and cauliflower, plus the lentils and the tin of tomatoes. Fill the tomato tin with water and add to the pan, then add a little salt and pepper. Stir everything together and bring to the boil, then turn down and cover with a lid. Cook for 15-20 minutes until the vegetables are cooked through and the sauce has thickened. Add a splash more water if the pan gets too dry.
  • While the curry is cooking, make your rice according to packet instructions / your own preferences.
  • When the curry is ready, add in the coriander and lime juice (if using) and serve with the rice (and/or naan breads or chapattis) and a glass of Sauvignon Blanc.