A butternut squash curry is a delicious way to use up this gorgeous seasonal vegetable. Our recipe couldn’t be easier but still keeps an authentic base of ground spices and fresh ginger to give a really rich depth to the sauce. We think this is perfect served with some fluffy basmati rice or a few naan breads, but if you fancy something a little different we’ve added some suggestions below too, including a little salad recipe which helps lighten the curry a little. This butternut squash curry freezes well, too. Simply wait for it to cool thoroughly and pack into Tuppawear boxes to pop into the freezer for another night when you’re short on time.
- 1 large onion, sliced
- 2tbsp oil
- 1tsp each ground coriander, fennel seeds, cumin, turmeric, garam masala, black pepper, chilli flakes and ground cinnamon
- 1tbsp fresh root ginger, grated
- 150g (5oz) red lentils
- 1/2 butternut squash, peeled and chopped
- 1 x 400g tin chickpeas, drained and rinsed
- 3 handfuls baby spinach
- juice 1 lemon
- 2tbsp each freshly chopped coriander and mint
Cook the onion in oil in a large saucepan until softened. Add the spices and fresh ginger, stir well and cook for a few minutes.
Season well. Add the lentils, squash and 700ml (11/4pt) water. Bring to the boil then simmer until the lentils are thick and mushy. Add the chickpeas and spinach and stir well until the leaves have wilted and the mixture is hot. Add the lemon juice and herbs. Serve with paratha, pappadums or a mixture of breads and the tomato and red onion salad.
For the salad, finely chop a red onion. Deseed and dice 4 medium tomatoes. Mix the two together. Add the juice of a lime and 2tsp chopped fresh coriander with some salt. Stir well.
Ring the changes and use watercress or rocket instead of spinach. This dish can be made the day before serving.