Roasted Butternut, Spinach and Red Lentil Curry

Wednesday, November 28

This is most definitely, the most delicious healthy dish that I've cooked this year.  Hold on, it's actually more delicious than any other unhealthy dish I've made this year too.  Pete had the option of adding meat,  some left over roast chicken to the meal, and he didn't. That in itself, is testament to how tasty it was...And other than the hack of peeling and chopping up the butternut, it was really simple too.

One Small to Medium Butternut, chopped
1 Cup of Red Lentils
2 Handfuls of Spinach
I Onion, chopped
2 Cloves of Garlic, chopped
Thumb size piece of ginger, chopped finely
1 Tbsp of Curry Powder
1 tsp of Nutmeg
1tsp of Turmeric
500 ml Vegetable Stock

To garnish:
Greek Yoghurt
Fresh lime to squeeze over.

Place the chopped butternut, with some olive oil, salt and pepper and mixed herb seasoning into the oven on 180'c for 30-35 minutes.  Butternut should be soft and lightly browned. Stir once halfway through.

In some olive oil in a pan, saute the onion for about five minutes, until onion is soft and looks clear.
Add the garlic, ginger, curry powder, nutmeg and turmeric, and saute for 30 seconds.

Add the vegetable stock and the red lentils.  Bring the mixture to the boil, reduce the heat to low and cook for 10 minutes, stirring occasionally.

Stir in the fresh spinach and butternut and cook for a further 5 minutes.

Garnish with greek yoghurt and fresh lime juice.

And enjoy the most delicious dish!
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