The loyal lentil curry
- January 2017
- Serves 4
- Hands-on time 45 min
Lentils can come across as a bit dull but this curry recipe from Nina Olsson is nothing of the sort. It has flavours that sing together – earthy cumin and cinnamon, tangy lime and coriander, hot chilli and garlic – marrying perfectly with sweet butternut squash and lentils.
- 35.5g (21.8g saturated)
- 54g (19.6g sugars)
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To prepare the squash, deseed, peel and chop into 3cm cubes. Heat the oven to 200°C/180°C fan/gas 6. Spread out in a large roasting tin, drizzle with a generous glug of oil and season with salt and pepper. Roast for 30-40 minutes or until golden and crisp on the outside and tender on the inside.
Cook the curry up to 48 hours in advance and keep in a sealed container in the fridge. Warm through on the hob before serving.
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