| Prep: 20 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 8g | 3g | 58g |
| sugars | fibre | protein | salt |
| 11g | 15g | 16g | 0.4g |
Why I Love British Butternut Squash and Lentil Curry with Coconut Milk
Exploring British Cuisine: Butternut Squash and Lentil Curry with Coconut Milk
As a Montana-raised food enthusiast, my culinary explorations often bring me back to the distinctive flavors of my homeland. However, my dish today, Butternut Squash and Lentil Curry with Coconut Milk, transports me across the Atlantic to the charm of British cookery. This choice might seem off-track, but my love for food knows no boundaries, and my inspiration comes from the desire to taste and re-create the world’s most vibrant flavors.
I chanced upon this British dish in a cookbook authored by the phenomenal Jamie Oliver. The mission he set forth to promote healthy and palatable dishes using simple ingredients resonated with me deeply. His Butternut Squash and Lentil Curry immediately piqued my curiosity, and I embarked on a culinary journey to bring my version of this British delight.
Why This Dish Stands Out
The medley of earthy butternut squash, protein-packed lentils, hearty coconut milk, and the enchanting aroma of warm spices sings harmony to my senses. It offers an inherently comforting texture and a flavor palette that births fascination with every spoonful. Each ingredient contributes a distinct character that unifies to create a heart-warming dish, igniting a love affair with the British cuisine that I never knew I had.
Comparable to the richness of Cowboy Stew from back home or the Indian Daal Curry, this Butternut Squash and Lentil Curry could easily become a staple in any eclectic global kitchen. Although it deviates from the bison burgers or the huckleberry pies I am most familiar with, I find its allure irresistible, and I have a hunch you would engage in this sentiment too.
The Perfect Pairings
My take on the Butternut Squash and Lentil Curry with Coconut Milk is truly a pleasure on its own. However, when paired with steamed rice or warm flatbread, it transcends into a satisfying meal. It pairs remarkably well with any dry white wine, enhancing the remarkable dining experience. To top it off, a slice of my favorite huckleberry pie would be an interesting blend of Montana and British traditions on the same table.
As we celebrate the amalgamation of different culinary cultures, I encourage you to join me in this beautiful exploration. In every recipe I share and every dish I create, it is the love for food and flavors that propels me, and this Butternut Squash and Lentil Curry with Coconut Milk is a gratifying testament to this journey.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 medium butternut squash, peeled and cubed
- 1 1/2 cups dried red lentils
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lime
- 2 cups fresh spinach leaves
- 1 handful fresh cilantro, chopped (for garnish)
Method
Step One
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion to the pot and cook until it becomes translucent. This should take about 5 minutes.
Step Two
Next, add the minced garlic, curry powder, and cumin to the pot. Stir well and cook until the spices are fragrant, usually around a minute.
Step Three
Add the cubed butternut squash to the pot and stir to make sure the squash is well coated in the spice mixture.
Step Four
Add the red lentils to the pot along with the vegetable broth. Stir everything together and bring the mixture to a boil.
Step Five
Once boiling, reduce the heat to low, cover the pot, and let it simmer. You should let it cook until the lentils and squash are tender. This should take around 20 minutes.
Step Six
Pour in the coconut milk and season with salt and pepper. Allow the curry to simmer for around 5 minutes until it’s heated through.
Step Seven
Stir in the lime juice and fresh spinach leaves. Cook for a few more minutes until the spinach has wilted.
Step Eight
Serve the curry hot, garnished with a handful of fresh, chopped cilantro. Enjoy this delicious and healthy Butternut Squash and Lentil Curry with Coconut Milk!
