Red lentil and roast butternut curry
A vegetarian delight!
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 500 g butternut
- olive oil, to drizzle
- 5 garlic cloves, finely chopped
- 3 shallots, chopped
- 4 tbsp Butter
- 1 tbsp curry powder
- 4 fresh curry leaves (optional)
- 125 ml coconut milk
- 400 ml vegetable stock
- 40 g red lentils
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Cooking Instructions
- Pre-heat the oven to 180°C.
- Peel and cut the butternut into bite-sized cubes, then toss with olive oil and crushed garlic.
- Roast for 40 minutes, or until tender.
- Place the shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in the curry powder and add the fresh curry leaves, and cook for a further 2 minutes.
- Add the coconut milk, vegetable stock and red lentils and gently simmer for 10 to 15 minutes, or until the lentils are cooked.
- Serve hot with the caramelised butternut.
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