We buy a butternut squash with all the best intentions, but quite often find it sitting neglected in the veg rack weeks later – sometimes someone has even drawn a sad face on it…(yes, that’s how we roll in our house!)
In a bid to prevent this from happening again, I found a delicious recipe online and hey presto, this is it.
It’s a really hearty dish and we packed in extra vegetables too – courgette and aubergine just to feel an extra bit virtuous! You can also add more chillis or none at all – it’s entirely up to you and your taste buds. The coconut milk adds a delicious creaminess to it.
You can serve it with rice or just with lovely warm naan breads and it’s great for freezing too. An all round fab dish.
- ½ medium butternut squash peeled, cubed (approx. 500 g)
- 3 medium chicken breasts skinless, diced
- 80 g red lentils rinsed
- 120 ml coconut milk
- 180 ml chicken/vegetable stock hot
- 1 very large onion or 2 small/medium, roughly chopped
- 3 garlic cloves roughly chopped
- 1 tbsp fresh ginger finely chopped
- 1-2 green chilli chopped
- 1 tsp turmeric and coriander powders and garam masala
- 1⅓ tsp cumin powder
- 1 tsp lemon juice
- 4 tbsp vegetable/olive oil
- Coriander finely chopped
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the buttenut squash on a large baking tray lined with parchment paper, season with salt and drizzle with 2 tablespoons of oil. Roast in the oven for around 45 mins until the squash is lightly browned and slightly soft.
- To make the curry sauce. Pulse the onion, garlic, ginger and chili until well combined and there are no large pieces, you might need a little water to loosen this mixture.
- In a large saucepan heat up 2 tablespoons of oil, add the onion mixture and cook over a low heat for about 5 minutes stirring often. Add the turmeric, cumin, coriander and garam masala, stir and cook for another minute or 2.
- Add in the lovely lentils, stock and coconut milk, stir, cover and bring to the boil then simmer for about 15 minutes, until the lentils are fully cooked. Remove from the heat and stir in the lemon juice. Set aside.
- Fry the chicken pieces in 1 tablespoon of oil over a medium heat, turning often, for about 4 minutes
- Add the chicken and the roasted squash into the curry and gently fold in. Heat up again if needed and serve with a sprinkling of chopped coriander.
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