The curry is full of flavoursome spices, most of which you will already have in your kitchen cupboards. It’s a simple supper option and perfect for vegetarians.
Prep time: 10-15 minutes
Cooking time: About an hour
What You’ll Need:
- 1 tbsp rapeseed oil (sunflower oil will also work)
- 1 large onion, peeled and roughly diced
- 3 garlic cloves, peeled and finely chopped
- 1 tbsp medium curry powder, plus extra to sprinkle
- 1 tsp ground cumin
- 1 tsp coriander seeds, ground
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- Sea salt and ground black pepper
- 750ml (1 ½ pints) vegetable stock
- 250g (9oz) green lentils
- 1kg (2lb 3oz) butternut squash (about 1 squash) peeled, deseeded and chopped into 2.5cm (1in) cubes
- 200g (7oz) spinach
- 60-100g (2-3 ½ oz) natural yoghurt
- 300g (11oz) basmati rice, well rinsed
What To Do:
- Place a medium-sized pot over a medium-high heat and add the oil. Fry the onion and garlic for 5 minutes until softened.
- Add the curry powder, cumin, coriander, ginger and cinnamon and stir-fry for a further minute. Pour in the stock and add the lentils. Bring to the boil, then reduce the heat and simmer for 30 minutes.
- Meanwhile, pour the rice into a cup, check the level it comes to, then pour into a cooking pot. Use the same cup to measure out twice the amount of water and pour this over the rice. Place over a medium-high heat, with the lid on, for about 15 minutes until all the water has been absorbed and the rice is cooked through. Take off the heat, fluff up with a fork and place the lid back on until you are ready to serve.
- Add the cubed squash to the curry and cook for 15 minutes or until tender when pierced with a fork.
- Mix through the spinach until completely wilted down. The curry is now ready to serve straight away in bowls with a tablespoon of yoghurt, a sprinkle of curry powder and the warm rice.
Recipe from: Donal Skehan: Kitchen Hero. Courtesy of Harper Collins