Green lentil and squash curry
Difficulty level: easy
Servings 4 people
Ingredients
- 400 g butternut squash
- 200 g lentils green
- 200 g rice
- 1 onion
- 2 pods garlic
- 1 piece ginger fresh (2 cm)
- 2 c. tbsp oil
- 1 c. tbsp curry
- 400 ml coconut milk
- 1 cube vegetable broth
Instructions
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Rinse the lentils in cold water. Peel and dice the squash. Peel the onion, garlic and ginger. Cut the onion and chop the garlic and ginger.
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In a large saucepan or casserole dish, heat the oil. Brown the onion for 2 to 3 minutes. Add the garlic, ginger and curry powder.
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Add the drained lentils and diced squash. Mix for one minute. Pour in the coconut milk, 300 ml of water and the vegetable stock cube. Bring to a boil, then reduce the heat, cover and simmer for 25 to 30 minutes, until the lentils are tender and the squash is soft. Stir occasionally and add a little water if necessary.
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Serve hot, accompanied by rice.
© Annelyse Chardon for Interfel
