This curry is creamy and easy and so filling – I think that’s enough adjectives for now, isn’t it?
Apart from chopping up the butternut squash (that you can substitute for sweet potatoes) – and I’m not gonna lie, chopping squash is not the most fun – this curry is super easy and straightforward to make. The fact that it’s filling and satisfying is also another fantastic aspect of this recipe. Is there anything better than eating something healthy that actually makes you feel full? You’re gonna end up with leftovers – another plus – and it’s gonna taste just as good the next day.
The roasted broccoli add a nice crunch and texture, and balance all that creaminess. If you want to make it vegan, substitute the heavy cream for coconut milk. Best served over rice.
- 1/2 butternut squash
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp fresh ginger, minced
- 1 cup heavy milk
- 1 cup vegetable stock
- 1/2 tsp turmeric
- 1/2 tbsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp dried chillis
- 1/2 cup dried red lentils
- 1/2 lime
- Bunch of coriander
- 1/2 broccoli
- 1/2 tsp curry powder
Heat the oven to 180C/350F.
Cut the butternut into about 1 inch cubes.
Heat 2 tbsp olive oil in a heavy bottom pan on medium heat. Add the onion, garlic, and ginger when it’s hot. Cook until fragrant.
Add the butternut, turmeric, curry powder, garam masala, cumin and chilli and mix until evenly coated. Salt to taste.
Add the heavy cream and vegetable stock, and bring to a gentle simmer.
After about 10 minutes, rinse the red lentils and add to the pan. Leave to simmer while you prepare the broccoli.
Cut the broccoli into bit size florets and mix in a bowl with olive oil, salt, pepper, and curry powder. Spread onto a baking sheet and cook in the oven for 20 minutes.
Once the broccoli is crispy and starting to brown, remove from the oven.
The curry should now have thickened and the butternut will be soft. Add the juice of half a lime and a handful of chopped coriander.
Serve with extra coriander and chilli flakes.