Butternut Squash, Potato and Red Lentil Curry

Hannah Sunderani
Jan 22, 2018
5 min read

Hey everybody! Happy happy Monday to youuu! Okay that might be WAY too much excitement for Monday, but it's only because I've got this delicious Butternut, Potato and Red Lentil Curry to help us push through. Trust me I get it - Monday's are always a bit of a drag. They're comprised of long To-Do lists, inbox's crammed of emails, and not enough coffee in the world to win back the hours of lost sleep from Sat night's questionable decision to stay out until 4 a.m. But, I'm here to share this Butternut, Potato and Red Lentil Curry; and to be your cheerleader.

Keep Calm and Curry On!

I've got this curry recipe on repeat! Having first made a version of it by Oh She Glows when I was home for Christmas and visiting a friend for lunch. We decided to whip up some curry in a hurry during our date, and this warm and hearty meal was born. Since then I've been recreating it non-stop. Because it's such an easy recipe to toss together, and you can make a big batch of it to last you through the week.

Let me tell you that I freakin LOVE curry at this time of year, because it's just so cozy, warm and hearty. It's as easy as making a big pot of chunky soup. All you've got to do is chop up a bunch of hearty vegetables, toss into a pot, season them, and watch them simmer. And unlike soup, I find that curry sticks with you for a more filling meal. It hits the spot and keeps us satiated. This curry is made with - you may have guessed - butternut squash, potatoes, carrots, kale and red lentils. I love the combination of these veg to bring together a memorable feast. Each play their own role, like a well rehearsed sports team, to deliver a winning dish.

Of course we can't forget about the heaps of spices that knocks it out of the park. In this curry I've added some fresh ginger, turmeric, cumin, harissa spice, and cayenne. The flavour combos are sublime. I've then poured in some creamy coconut milk (compliments of Ecomil who sent me their fab award winning milk to try. It's a bit pricier than its competitors, but I really find their products top quality and SO tasty). I've then added a splash of citrus to round out the flavours.

Finally I've paired this curry in a hurry with some cauliflower rice. Cauliflower rice has become a bit of an obsession over the past couple weeks - especially as January has been detox month for me; opting in for low carbs and veg wherever I can. (With that said, I really have nothing against a big bowl of whole grain rice). To be honest - I'd never made cauliflower rice until recently, and it turns out it's actually as easy to make as people brag about. Essentially you push cauliflower heads through a food processor on the grater setting to make rice sized pieces. Then you fry it up with a bit of oil and salt for 5-10 minutes. And there you have it: a delicious low carb rice alternative, that's pretty comparable to the real deal.

So with that said I leave you this easy, healthy, delicious and vegan Butternut, Potato, and Red Lentil Curry. I hope you enjoy it, and that it makes your Monday all the more palatable. ;)

Butternut, Potato and Red Lentil Curry

Serves: 6-8 | Prep Time: 20 mins | Cook Time: 30-40 mins.

Ingredients:

2 small white onion
4-5 cloves garlic
2 tbsp coconut oil
2 (200g) carrots, peeled and diced
2 (450g) white potatoes, diced
1/2 (450g) butternut squash , peeled, seeded and diced
1 vegetable stock cube
2 cups filtered water, plus more if needed
2 tomatoes, diced
3 tbsp tomato paste
1 can (200ml) coconut milk
2 tbsp freshly grated ginger
1 cup red lentils, uncooked
1 1/2 tsp turmeric powder
1 1/2 tsp cumin
1/2 tsp harissa spice
1/2 tsp cayenne pepper, plus more if desired
salt and pepper to taste
the juice of 1/2 lemon, plus more if desired
2 handfuls kale, finely chopped
lemon or lime wedges, for serving
avocado, thinly sliced, for serving
fresh cilantro, for serving

For the cauliflower rice:*

1 cauliflower
1 tbsp coconut oil
pinch salt

*also optional to serve curry on it's own, or with white or brown basmati rice

Directions:

Dice onion and garlic and add to a large pot on medium heat. Sauté in coconut oil and a pinch salt until onions soften and become translucent in colour, approx. 10 minutes.
Add the carrots and potato to pot. Cook veg for 10-15 minutes, or until they begin to soften. Then toss in butternut squash. Add a pinch of salt and continue sautéing for a few minutes longer, until squash begins to sweat.
Next add vegetable stock cube, water, diced tomatoes, tomato paste and coconut milk. Pour in your lentils and stir to combine. Add your turmeric, cumin, harissa spice, and cayenne. Add a pinch salt, and pepper, and stir to combine.
Bring curry to a simmer, and ensure veg is covered entirely by liquids. The liquids should be at least 1 inch higher than the vegetables. If needed add a splash more water so the vegetables are simmering in liquid. Let veg simmer for about 30 minutes, stirring occasionally, until the squash and potato are fork-tender, and lentils are cooked. Optional to add splashes more water if needed.
Add the juice of 1/2 lemon, plus more if desired. Optional to also sprinkle with more seasonings if desired (cayenne, salt and pepper).
When ready to serve, add two handfuls chopped kale and stir to combine. Cook for 2-3 more minutes until kale is bright green and a bit wilted. Scoop curry into bowls with cauliflower rice (see cooking instructions below) or rice of choice. Garnish with cilantro, avocado, and lemon/lime wedges.

*Note: Curry will keep in the fridge for up to 5 days, and freezes well. *Make sure to dice the squash and potato very small (about the size of almonds), as this will expedite cooking.

For the Cauliflower Rice:

Wash and thoroughly dry cauliflower, then remove all greens and cut the head from the stem.
Using a food processor with the grater attachment, grate the cauliflower heads into the size of rice, leaving any large, tough stems behind.
Transfer cauliflower rice to a frying pan and press with a few paper towels, or clean dish towel, to remove any excess moisture, (otherwise the rice may turn out a bit soggy).
Next, add 1 tbsp coconut oil and a pinch salt to the cauliflower rice. Bring to medium high heat and sauté the rice, stirring occasionally. Cook for 5-8 minutes. Then serve with Butternut, Potato and Red Lentil Curry.

Approvals: