Squash and red lentil curry
Ingredients
- 1 tspn mustard seed
- ½ tspn chilli powder
- ½ tspn cardamom powder
- 1 tspn turmeric
- 1 tspn garam massala
- 1 tspn ground coriander
- 2 onions
- 2 cloves of garlic
- 1 inch ginger
- 700 gr squash
- 125 gr aubergine
- 50 gr red lentils
- 500 gr coconut milk
- 50 gr raisins
- 1 tspn lemon juice
Instructions
- Fry off in some oil the mustard seed, chili powder, cardamom powder, turmeric, garam massala and gound coriander until fragrant, about a minute.
- Finely dice the onion and cook with the spices until soft.
- Puree or mash the ginger and garlic and add to the onion.
- Peel and dice the squash and dice the aubergine. Add these to the pot with the coconut milk, red lentils and raisins.
- Allow the sauce to simmer for 20 min on a low heat or until the vegetables and red lentils are cooked.
- Season the curry to taste with lemon juice, salt and pepper.
- Toast the flaked almonds in a dry pan until golden. Sprinkle them on top of the curry when ready to serve.
- Serve the curry with naan bread and boiled rice.
Stuff to know
The red lentils will absorb the liquid during cooking and bind the sauce. If the sauce seems too dry, add some more liquid.
It is important to fry off the spices so they can release their flavour. But do not burn them or they will be bitter.
Dice the squash and aubergine neatly for a better presentation.
It is important to fry off the spices so they can release their flavour. But do not burn them or they will be bitter.
Dice the squash and aubergine neatly for a better presentation.
