Packed with fresh spices and vegetables, especially the fresh tomatoes, I was disappointed the dish wasn’t as flavorful as I’d expected. I added more fresh coriander, lime juice and chili to kick it up a notch.
I made some minor substitutions with the spices, like grinding cumin seeds or coriander leaf. Seemed to work OK.
- 400ml Coconut Milk
- 1 Large Onion (diced)
- 3 cloves Garlic
- 1 tbsp Root Ginger
- ½ small red chili (deseeded)
- 1 small Butternut Squash, diced in to approx 3 cm squared cubes
- 6 large Tomatoes, cut in to 8 segments
- 1 tbsp Tomato purée
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- .3 tsp Mixed Spice
- 2 tsp Ground Coriander
- 400g Puy Lentils
- ½ bag Garden Peas
- ½ bag Spinach
Peeling the butternut squash is an utter chore and almost put me off making this, I wish you luck and hope your knife is sharp.
- Cook the onions until soft and golden, add the garlic, ginger, chili for another minute then the butternut squash, tomatoes and cook for another 2-3 minutes.
- Add the spices, mix well and cook for another couple of minutes
- Shake the coconut milk well before opening and add it. Cover the pan the cook on a low heat for 20 minutes, stirring occasionally.
- Add the peas and drained lentils, cook for another 10 minutes
- Remove from the heat, squeeze the juice from a lime, stir in fresh coriander and the spinach
If you want a bit more heat, add some more chili during the second step. If it’s too hot, or a bit dry then stir in a bit of natural yoghurt
It turned out pretty well, although a bit plain. It really needed the extra coriander and lime to give it a kick, i’d be tempted to add even more chili next time.
I was impressed with how “meaty” the dish is, it’s a solid meal and nice on a cold winter evening (and it’s vegan to boot).