Redstart
01-10-2007, 04:31 PM
Butternut and Lentil Curry
500 g peeled and deseeded butternut pumpkin, cut into cubes
150 g lentils (green or brown preferably)
1 med. onion halved and sliced
¼ tsp fennel seeds
¼ tsp cumin seeds
1 tsp ground coriander
½ tsp garam masala
½ to 1 tsp chilli powder (depending on how hot you like it)
Salt to taste
1 inch ginger, peeled and finely chopped
2 cloves garlic, crushed
Fresh chopped coriander leaves for garnish.
Bring a pan of water to the boil and cook the pumpkin cubes for five minutes. Drain but keep the water.
At the same time cook the lentils in plenty of water to cover until soft (20 minutes to half an hour depending on which lentils you choose); DO NOT add salt.
You can do these two items ahead.
When ready to eat, fry the onion until going soft in 1 tbsp oil or ghee, then add the ginger and garlic. Cook for half a minute.Stir in the whole spices, and then the ground spices, stir round and cook for about one minute then add the pumpkin and lentils and enough pumpkin water to make a thick sauce, but it shuoldn't be too wet, just enough sauce to moisten. Cook for about 15 minutes - the longer you cook it the hotter it will be. Season to seeif it needs salt and how much.
Garnish with chopped coriander leaves and serve with rice.
NB this is also a good way of using up overgrown courgettes!
It is my own recipe.
500 g peeled and deseeded butternut pumpkin, cut into cubes
150 g lentils (green or brown preferably)
1 med. onion halved and sliced
¼ tsp fennel seeds
¼ tsp cumin seeds
1 tsp ground coriander
½ tsp garam masala
½ to 1 tsp chilli powder (depending on how hot you like it)
Salt to taste
1 inch ginger, peeled and finely chopped
2 cloves garlic, crushed
Fresh chopped coriander leaves for garnish.
Bring a pan of water to the boil and cook the pumpkin cubes for five minutes. Drain but keep the water.
At the same time cook the lentils in plenty of water to cover until soft (20 minutes to half an hour depending on which lentils you choose); DO NOT add salt.
You can do these two items ahead.
When ready to eat, fry the onion until going soft in 1 tbsp oil or ghee, then add the ginger and garlic. Cook for half a minute.Stir in the whole spices, and then the ground spices, stir round and cook for about one minute then add the pumpkin and lentils and enough pumpkin water to make a thick sauce, but it shuoldn't be too wet, just enough sauce to moisten. Cook for about 15 minutes - the longer you cook it the hotter it will be. Season to seeif it needs salt and how much.
Garnish with chopped coriander leaves and serve with rice.
NB this is also a good way of using up overgrown courgettes!
It is my own recipe.