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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- 250g puy lentils or beluga lentils
- 1 tbsp coconut or olive oil
- 5-7 shallots, finely chopped
- 4 garlic cloves, crushed with 1 tsp salt
- 1½ tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground coriander
- 1 red pepper, finely chopped
- 1-2 red chillies, deseeded and finely chopped
- ½ x 400g tin chopped tomatoes or 2 plum tomatoes, roughly chopped
- 400g butternut squash, roasted
- 1 tbsp tahini
- 1 tbsp honey
- 400ml coconut milk
- Juice 1 lime
- 3 tbsp soy sauce
- 2 tbsp extra-virgin olive oil
For the yogurt sauce
- 200g greek or vegan yogurt
- 1 tsp honey or agave syrup
- Drizzle extra-virgin olive oil
For the cucumber salad
- ½ cucumber, shaved into ribbons
- 4 tbsp rice vinegar (from the world food section of supermarkets)
- Fresh coriander, hot sauce such as sriracha, steamed rice and lime wedges
- Boil a pan of water and cook the lentils for 25-30 minutes, according to the pack instructions. Drain, rinse and set aside. Meanwhile, heat a frying pan over a medium-high heat, add the 1 tbsp oil and gently fry the shallots for 4-5 minutes until transparent. Add the garlic, salt, spices, pepper, chillies and tomatoes, then fry for a few minutes over a low-medium heat.
- Stir in the cooked lentils, roasted squash, tahini, honey and coconut milk, then let the curry simmer over a low-medium heat for 5 minutes, adding a little water if it looks dry and stirring regularly. Add the lime juice and soy, then simmer for a few minutes more, stirring. Season to taste with salt and pepper, then remove from the heat.
- For the yogurt sauce, mix all the ingredients together in a small bowl. Make the cucumber salad by tossing the cucumber ribbons with the rice vinegar. Drizzle the curry with the extra-virgin olive oil, top with fresh coriander and serve with steamed rice and the cool yogurt sauce, with the cucumber salad, some hot sauce and lime wedges on the side.
Recipe is from Nina Olsson’s cookbook Bowls of Goodness (£18.99 Kyle Books)
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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