I’m convinced I was Indian in a former life, seriously! I should have been born Indian though because I love all things Indian and of course it’s my favourite food ever. This particular dish is my number one. Everyone has a certain dish they love and are pretty proud of, this is mine. My beloved spice tray is one of my most prized possessions ‘cos without it there is no curry! I’m going back to India this Christmas and I plan to get fully involved with some Indian cookery classes to brush up my curry skills and make me feel like a pro! To me, this curry is too delicious, it’s my curry and of course in my head it’s the best but still, I’d be nervous to give this to my Indian friend! I hope they’d rate my favourite curry creation. Roll on December, I’m excited and eager to learn some fabulous recipes to bring home and use for years to come.
I love how something so delicious can be so immensely healthy too. This dish is packed full of healing spices including turmeric, coriander and cinnamon. The lentils, squash and spinach provide an almighty helping of vitamins, minerals and antioxidants too. Lentils may be small but they pack a nutritional punch – full of B vitamins, cholesterol lowering fibre, protein and iron. Lentils have endless health benefits, are easy and quick to cook and fill you up, not out! These are perfect for those watching their weight as they satiate, regulate blood sugar and are very filling too. Lentils get a bad rap but I really don’t know why as they give a smooth creaminess to dishes and with a little less cooking time a harder texture to other dishes such as burgers. Lentils of any variety are a staple for me, definitely a veggies best friend.
I’ve been making my own curry for over ten years now and I usually just a play around with a pretty basic recipe. I used to try different recipes but over the years I’ve always come back to this for it’s simplicity, flavour and overall deliciousness. Indian is probably the simplest yet healthiest food to make – once you have couple of the basic spices you’re set to go. This particular dish uses only ground spices for ease with very few overall ingredients in comparison to other curries but feel free to add coconut milk, yoghurt or cashew cream for a creamier curry. I usually dollop the lentils with a heaping tablespoon of the creamiest cashew cream.
This is a dish I crave lots. It’s too too good served with basmati rice, pickles, salad, eggs, papadums and chapatis. I must say though, after I’ve piled my plate sky high it doesn’t look the neatest dish out but it sure does taste delicious!
Spinach, butternut squash+ lentil curry
1 tablespoon ghee (or coconut oil for vegan recipe)
1 small onion, sliced
2 garlic cloves, minced
1 heaped cup butternut squash, cubed
1 cup dried red lentils
1/2 can tomatoes + 1 can water
salt + pepper
1 teaspoon ground turmeric, coriander, paprika, 1/2 teaspoon cinnamon, chili + 3 teaspoons garam masala
6 nests frozen spinach (2 handfuls of fresh is fine)
handful coriander, chopped
1. Heat the ghee over a low heat in a non stick pan. Add the onion & fry gently for 5 minutes. Add the garlic & cook for a further 5 minutes.
2. Add the squash, lentils & tomatoes to the onions, stir through. Add the spices & simmer on low for 30 minutes. Be sure to add a little more liquid if required.
3. Add the spinach & chopped coriander & cook for a further 5 minutes.
Note: If adding coconut milk be sure to adjust water quantities.