Marcus Bean - Autumn Squash Curry

SPINACH, BUTTERNUT SQUASH AND LENTIL CURRY!

As the days get colder and the nights draw darker, its that cosy time of year that we love to snuggle down and switch up our summer salads for winter comfort foods! Here's one of our favourite dishes from TV chef Marcus Bean of @bromptoncookerschool 

Ingredients -

1 tbsp Coconut oil

1 onion, sliced

3 garlic cloves, finely diced

half a butternut squash, cut into small cubes

200g dried red lentils

200g chopped tomatoes

Sea salt and freshly ground black pepper

400ml vegetable stock

50-100mlCoconut milk

1 tsp ground turmeric

1tsp ground coriander

1 tsp paprika

half tsp cinnamon

half tsp chilli powder

3 tsp garam masala, 1-2 tsp palm sugar

2 handfuls of fresh baby leaf spinach or kale

handful chopped coriander, juice of half a lime.

 

Method -

Heat the Coconut oil over a medium heat in a non stick pan.

Add the sliced onions and cook gently for 5-10 minutes to soften and cook down without colour, then add the garlic and cook for a few more minutes.

Add the spices and coat well to coat all the onions and garlic. 

Cook for a few minutes to realise the aroma of the spices and lightly toast them, then add the cubed squash, lentils, chopped tomatoes & stock to the onions, stir through to combine then simmer for 30 minutes until the squash is cooked. 

Add the coconut milk to the curry at this stage as the sauce will be quite thick. Add the palm sugar and lime juice ( the sauce will reduce during cooking so you may need to add a little water if it gets too thick )

Add the spinach and chopped coriander just before serving to keep the freshness and colour in them. 

Check seasoning and serve.

Enjoy! 

Marcus and his team at Brompton would love to see and share your dishes, tag @bromptoncookeryschool with your curry creations!

 

 

 

 

 

 

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