Red Lentil and Butternut Coconut CurryServes 2
Mains

Red Lentil and Butternut Coconut Curry

Serves 2

6 Plant Points

Dive into a bowl of comforting warmth with this fragrant curry. Red lentils and butternut squash come together in a creamy coconut base, infused with aromatic spices for a truly satisfying meal.

Ingredients:

  • 1 BUTTERNUT SQUASH (500G APPROX.)

  • 200G SUGAR SNAP PEAS

  • 160G RED SPLIT LENTILS

  • 2 RED ONIONS

  • 2 FRESH GREEN CHILLIES

  • FRESH CORIANDER

  • 100G FRESH GRATED GINGER

  • 1 CAN OF COCONUT MILK

  • 1 TBSP. OF COCONUT OIL

  • MALDON SEA SALT

Method:

  1. Peel and cut up the butternut squash into 1-inch cubes

  2. Heat the coconut oil in a large pot Finely slice the onions then sauté for 8 minutes in the pot with a pinch of salt

  3. Finely slice the chilli and grate the ginger

  4. Cut off the coriander stalks and finely chop

  5. Throw the chilli, grated ginger and stalks in with the onions and cook for another minute

  6. Add the squash cubes and sauté for a minute

  7. Add the coconut milk and 350ml water

  8. Cook for 20 minutes at a medium heat

  9. Add the lentils and cook for a further 20 minutes

  10. Slice the sugar snaps into match- sticks and throw them in. Cook for a further 2 minutes

  11. Finely slice the coriander leaves and sprinkle over to serve