Description
Roasted Butternut Squash and Lentil Curry
This hearty and cozy curry combines the natural sweetness of roasted butternut squash with tender lentils, creating a perfect blend of flavors. The combination of aromatic spices gives this dish a rich, comforting taste, making it an excellent meat-free meal for the entire family. Plus, it’s great for meal prepping since it freezes well. Enjoy it with some fluffy basmati rice or naan bread to complete the experience.
400g butternut squash, peeled and cubed
1 tsp paprika
1 large onion, chopped
4 garlic cloves, crushed
1 tbsp ginger, grated
1 tbsp curry powder
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
1 tsp chilli powder
180g dried green lentils
480g passata
720ml vegetable stock
Low-calorie spray
Salt and pepper
Directions:
1. Preheat oven to 200°C. Roast squash with paprika, salt, and pepper for 30 mins.
2. Sauté onion, garlic, and ginger until softened.
3. Add spices, lentils, stock, and passata. Simmer for 45 mins.
4. Stir in roasted squash. Season and serve.
Prep Time: 10 mins
Kcal: 270 per serving
Step-by-Step Guide
1. Roast the Squash: Preheat your oven to 200°C (400°F). Toss the 400g of cubed butternut squash with 1 tsp paprika, salt, and pepper. Spread on a baking tray and roast for 30 minutes, or until tender and caramelized at the edges.
2. Build the Curry Base: While the squash roasts, heat a large pot over medium heat with low-calorie spray. Add the chopped onion and cook for 5-7 minutes until soft. Add the crushed garlic and grated ginger, cooking for another minute until fragrant.
3. Toast the Spices: Add 1 tbsp curry powder, 1 tsp cumin seeds, 1 tsp turmeric, 1 tsp garam masala, and 1 tsp chilli powder to the pot. Stir constantly for 1 minute to toast the spices and release their oils.
4. Simmer the Lentils: Rinse 180g of dried green lentils. Add them to the pot along with 480g of passata and 720ml of vegetable stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 45 minutes, stirring occasionally, until the lentils are tender.
5. Combine and Finish: Once the lentils are cooked, gently fold in the roasted butternut squash. Let it heat through for 2-3 minutes. Season with additional salt and pepper to taste.
Serving Suggestions
This curry is incredibly versatile. For a classic pairing, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread to soak up the sauce. For a lighter option, try it with cauliflower rice or a simple side salad. A dollop of plain yogurt, a sprinkle of fresh cilantro, or a squeeze of lime juice adds a wonderful fresh contrast to the rich, spiced flavors.
How-to Summary
Roast cubed butternut squash with paprika. Sauté onion, garlic, and ginger. Toast curry spices, then add lentils, passata, and stock. Simmer until lentils are tender. Fold in the roasted squash, season, and serve with your chosen sides.
Frequently Asked Questions
Can I use canned lentils? Yes, to save time, use two 400g cans of cooked green or brown lentils. Drain and rinse them, then add in the final 5 minutes of cooking just to heat through.
How do I store and reheat leftovers? Store cooled curry in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed. It also freezes beautifully for up to 3 months.
Is this curry spicy? The heat level is adjustable. The 1 tsp of chilli powder provides a moderate warmth. For a milder curry, reduce or omit it. For more heat, add a finely chopped fresh chilli with the onions.
Can I use a different squash? Absolutely. Sweet potato, pumpkin, or acorn squash are excellent substitutes. Adjust roasting time as needed based on the vegetable’s density.
My curry is too thick/thin. How can I fix it? If it’s too thick, stir in additional vegetable stock or water until your desired consistency is reached. If it’s too thin, simmer uncovered for an extra 5-10 minutes to reduce and thicken the sauce.
Common Mistakes to Avoid
- Skipping the Spice Toast: Adding the spices directly to the wet ingredients without toasting them first mutes their flavor. Always toast them in the pot for a full minute.
- Overcooking the Lentils: Green lentils hold their shape well but can become mushy if overcooked. Check for tenderness at the 40-minute mark.
- Underseasoning: Lentils and squash need generous seasoning. Taste and adjust salt and pepper at the end, as the flavors develop during cooking.
- Mixing in the Squash Too Roughly: Fold the roasted squash in gently at the end to maintain its beautiful, caramelized pieces and prevent it from disintegrating into the curry.
Conclusion
This Roasted Butternut Squash and Lentil Curry is a testament to how satisfying and flavorful plant-based cooking can be. The process of roasting the squash deepens its sweetness, which perfectly balances the earthy lentils and aromatic spice blend. It’s a nutritious, freezer-friendly meal that delivers comfort in every bite. By following this guide and avoiding common pitfalls, you can consistently create a stunning curry that will become a cherished staple in your home cooking repertoire.