Butternut squash and turnip curry

Another simple vegetable curry, the sort of thing I don’t get tired of eating:

  • Ingredients: Half a butternut squash, one turnip, two red onions, one red pepper, one chilli, one tomato, a small handful of kale, another of red lentils, 1tsp of ground cumin, coriander and half of mustard seeds. Several cardamon pods, 1Tbsp oil or butter, one lime, black pepper and sea salt.

Method: Peel the squash and cut into cubes. Do the same with the turnip. Peel and slice the onions, slice the pepper and dice the chili. Quarter the tomato, shred the kale. Rinse the lentils. Put the oil or butter into a thick bottomed oven proof pan.

On a medium heat, add the onions and mustard seeds. When the seeds begin to pop add the other ground spices, chilis, squash and turnip. Stir around. After the vegetables have started to soften add the red pepper and then the tomato. Keep stirring every so often and add about a cup of water, just to stop everything sticking. Follow this with the lentils – not too many. Cover and cook slowly until the lentils are almost soft. Then stir in the shredded kale and either continue cooking on the hotplate or place in a pre heated oven (medium) until complete. Stir through some fresh coriander and squeeze in some fresh lime.

Serve with basmati rice, raita, home made chapatis and chutney.

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