Hello there,

I hope you are getting used to the cold and resisting tiredness. As you well know, I’m an addict when it comes to spices. I’m a big fan of currys and chilies at the moment, I make a big batch every week that fill up my lunch boxes. I find them comforting and nourishing meal.

Today I present you this butternut curry. Butternut is a very soft type of squash that melts in your mouth. I also added carrots and red lentils, a good amount of spices and some almond cream to make it smoother. The vegan curry goes well with more veggies in case you miss your greens. I also had it with coconut crackers which was the perfect combination with the curry taste. You can find them in a bio shop, it kind of looks like polystyrene but it tastes really good I promise. And if you’re in a traditional mood, have it with rice, it will make it complete. 

 

Butternut curry with cumin spices

Count around 1h30 for cooking. 

Portions 6 servings

Ingrédients

  • 1 butternut squash
  • 4 carrots
  • 2 onions
  • 1 tsp curry spices
  • 1 tsp curcuma (turmeric)
  • 1 tsp coriander seeds
  • 1/2 tsp cinnamon
  • 3-4 dried red chilis
  • 60g red lentils
  • 200mL almond cream
  • 1/2 water
  • 1 veggie stock cube
  • A bunch of fresh coriander leaves
  • salt & pepper
  • 2 tbsp sunflower oil

Instructions

  1. Start by peeling the butternut squash. 

  2. Take the seeds out and cut the butternut in little cubes. Save them.

  3. Then cut finely the onions and brown them in the sunflower oil in a casserole on medium heat.

  4. While the onions are browning, wash and cut the carrots.

  5. Add in the carrots and butternut, stir well so it doesn't stick to the bottom.

  6. Pour now the spices : curry, curcuma, cumin, coriander, chilis. Stir again and add a little bit of water. Cover the casserole.

  7. Boil 1/2L of water and pour it on the veggie stock cube until it has completely dissolved. Add the stock in the casserole.

  8. Wait till it boils and let it simmer for about 30min on medium-low heat. 

  9. Now add the red lentils.

  10. Stir the curry and squash some pieces of butternut to make it thicker. Taste it to adjust spices, salt and pepper to your taste.

  11. Add now the almond cream, stir well. Let it simmer for another 15min on low heat. 

  12. While it does, you have time to make some rice, brocolis or anything of your choice to enjoy the curry. 

Bon appétit!

Judith

Author

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