Lentil Butternut Squash Curry Recipe Vegan Food

SLOW COOKER BUTTERNUT SQUASH LENTIL CURRY

Steps:

• Combine all ingredients except for lime juice in the base of a large slow cooker and cook low 8 for hours.
• Add salt & lime, adjust to taste.
• Mash everything up with a potato masher or serve as is.

LENTIL BUTTERNUT SQUASH CURRY RECIPE (VEGAN RECIPE)

Steps:

• Rinse the lentils under cold water and keep them aside in a bowl.
• Now heat a large skillet and add olive oil.
• Add bay leaf, cumin seeds, cloves and saute over low heat.
• Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color.
• Add the soaked lentils and saute everything together.
• Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes).
• Once lentils are little mush, add stock, butternut squash, and saute everything evenly.
• Let this cook for another 30 minutes or till lentils are completely cooked and creamy.
• Finally add coconut milk and cook for a further 15 minutes (over medium flames).
• Turn off the heat.
• Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds.
• Serve with choice of sides like bread/roti/rice or any grain of choice.

LENTIL, BUTTERNUT SQUASH & CHICKPEA CURRY

Steps:

• Heat oil in a large heavy based pot and add onion, celery & garlic. Cook until softened or the onion turns opaque.
• Add spices, ginger and chilli. Cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
• Add lentils, butternut squash, stock and tomatoes. Adjust stock in order to cover the squash. Bring to the boil, cover and reduce to a simmer. Simmer for approximately 30-40 minutes or until the lentils and squash are tender.
• Add chickpeas and heat through.
• Add coconut milk. Bring back to the boil, reduce and then simmer for approximately 5 minutes.
• Serve up on a bed of brown or Basmati rice, with a garnish of fresh coriander. If the curry is too spicy, add a generous dollop of plain Greek yogurt to cool you down.

CURRIED SQUASH, LENTIL & COCONUT SOUP

Steps:

• Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
• Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.

RED LENTIL & SQUASH DHAL

Steps:

• Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
• Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.