Full of flavour, filling and healthy. This was our dinner tonight. It is more of a warming dish and probably more suited to later on in the fall. However, it suited me just fine this evening.
I just went back and tested it a few minutes ago (several hours after cooking) and it tastes even better now then when it was just cooked. So, I would recommend cooking it a few hours before serving and then just reheat and serve.
Note: As roasting times vary from oven to oven, check your squash as it is cooking so it doesn't go too soft. Otherwise, when you stir it into the lentils it will most likely become mashed squash. You want it cooked but still holding its form.
This is an absolutely delicious dish. You can serve it all on it's own if your prefer as it is that filling. However, we served it with couscous. This dish can easily be made in advance and then reheated on the stove top when ready to serve. Makes for easy suppers.
Roasted Squash and Lentil Curry
Serves 4 / Prep time: 20 minutes / Cook time: 40 minutes
1/2 Butternut Squash, cut into 1 inch pieces
1 Cup/280 grams of cooked lentils
1 leek, roughly chopped
2 Garlic cloves, crushed
2 Dried chillies, finely chopped
2 Teaspoons of curry powder, divided
1 Teaspoon of ground coriander
1 Teaspoon of garam masala
Pinch of salt
1 Tablespoon of balsamic vinegar
1 Tablespoon of brown sugar
2 Tablespoons of olive oil, divided
1/2 Cup/120 ml of water
2 Cups/480 ml of vegetable stock
Small bunch of fresh coriander, roughly chopped
Preheat your oven to 350 degrees F. On a large baking tray, spread out the squash and drizzle over 1 tablespoon of olive and 1 teaspoon of curry powder. Stir around to make sure all the squash is evenly coated. Roast for 15 minutes and remove from oven. Turn over squash and return to oven for a further 15 minutes. Remove from oven and set aside.
In a large skillet, heat the other tablespoon of olive oil and add the garlic and dried chillies. Cook over a high heat for about a minute. Add the leeks and stir well. Continue cooking over a high heat for about 2 minutes until the leeks start to brown. Next, add your 1/2 cup/120 ml of water to the leeks and reduce heat to medium. Let them continue to cook for a further 10 minutes or until all the liquid has evaporated.
Set the heat back to high and add the lentils, 1 teaspoon of curry powder, ground coriander, garam masala, balsamic vinegar, salt and brown sugar. Stir really well to combine the flavour. Let this cook over a high heat for about 2-3 minutes. Add all the stock at once as well as the roasted squash. Stir well and reduce heat to low and cover. Leave for about 15 minutes, stirring occasionally. Remove from heat and toss in the fresh coriander.
I served it over a bed of couscous and top it with a sprinkle of fresh coriander. A yummy and quick dinner.
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