Butternut Squash and Lentil Butter Curry
with Charred Courgette and Yoghurt
- Mustard
- Milk
- Cereals containing gluten
- Wheat
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Butternut Squash
1 sachet(s)
Tandoori Masala Mix
50 grams
Red Split Lentils
20 grams
Vegetable Stock Paste
1 bunch(es)
Coriander
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Mustard Seeds
(Contains: Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
300 milliliter(s)
Water for the Sauce
1 tsp
Sugar for the Sauce
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1-2cm chunks.
Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, heat a drizzle of oil in a large saucepan on medium-high heat. Add the tandoori masala mix and red lentils. Stir-fry for 1 min.
Stir in the water for the sauce, sugar (see pantry for both amounts) and vegetable stock paste. Bring to a boil, then lower the heat and cover with a lid. Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
Meanwhile, roughly chop the coriander (stalks and all). Trim the courgette and slice into 1cm thick rounds.
When the lentils are nearly cooked, heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 3-4 mins each side. Stir in the mustard seeds. Once cooked, season with salt and pepper, then remove from the heat. Keep warm.
Once the lentils have cooked, stir the roasted butternut squash and creme fraiche into the pan. Simmer until piping hot, 1-2 mins.
Stir the butter (see pantry for amount) and half the coriander into the curry.
Taste the curry and season with salt and pepper or an extra pinch of sugar if needed. Add a splash of water if it's a little too thick.
Divide the lentil curry between bowls and top with the charred courgette.
Add a dollop of yoghurt to each bowl and scatter over the crispy onions and remaining coriander to finish.
Enjoy!
