I’ve never made anything with coconut milk before, so this recipe was utterly enthralling. I think it’s vegan, I could be wrong.
Butternut squash and lentil korma
– 1 medium onion, peeled and diced
– 1 clove of garlic, peeled and finely chopped
– 1 yellow pepper, cored and sliced into thin strips
– 2tbsp sunflower oil
– 1 medium butternut squash, peeled, de-seeded and chunked
– 2tbsp korma paste
– 2tbsp tomato puree
– 300ml vegetable stock
– 100g red lentils
1) Heat the oil in a large saucepan until hot. Add the onion and pepper, listen out for the marvellous sizzling, then turn the heat right down to sauté them slowly until soft.
2) Add the garlic and cook for a minute more. Add the korma paste and stir through to coat the mixture. Increase the heat slightly.
3) Dissolve the tomato puree in the stock. Add this, and the coconut milk, to the pan. Bring to the boil.
4) Gently tumble the butternut squash in and scatter over the lentils. Stir. Season. Turn down the heat and cover. Simmer for 45 minutes, stirring intermittently.
5) Serve with basmati rice and peas.