This is a fabulous Autumnal family meal. Nourishing on every level from the good fats in the coconut milk, the cancer protecting turmeric and the protein from the red lentils. Meat eaters can add chicken, which works really well with this curry.
Ingredients:
1/2 tbsp coconut oil
1 onion, finely chopped
4 garlic cloves, pureed/crushed
1 inch chunk of ginger, finely grated
2 tsp ground coriander
2 tsp ground cumin
1 tsp turmeric
1-2 red chillies according to your taste OR a pinch of chillie powder if serving to the children (depending on their palate)
2 cups chicken stock or vegetable stock if vegetarian.
100g red lentils, washed until water runs clear
350g butternut squash or pumpkin, cut into 1 inch chunks
1 large or 2 small chicken breasts, chopped into small chunks
Half can/carton chopped tomatoes, or 3 ripe tomatoes chopped
Large handful of spinach
½ can coconut milk (mixture of cream and the watery bit)
Large handful coriander
Squeeze of lemon
Salt to taste
Method:
Melt the coconut oil in a heavy based casserole dish and fry the onion until soft.
Add the garlic and ginger and stir for 1 minute.
Add the spices and chillies. I omit chillies if giving it to the kids, but add a pinch of chillie powder instead which will add flavour rather than heat.
Add the stock, red lentils, butternut squash/pumpkin, tomatoes and chicken if using. Bring to the boil then simmer, covered, on low for 45-60 mins. When the lentils are well and truly cooked, stir through the chopped spinach and half a can of coconut milk, a large handful coriander and squeeze of lemon. Warm through for a couple of minutes. Salt to taste and serve with brown basmati rice, quinoa or with a big green salad. It also goes very well with turmeric chickpea pancakes, recipe can be found here.
DAIRYFREE/GLUTENFREE
