Curry, on chilly days there is nothing like it to warm your bones. This is a mild, family friendly version that my kids loved.
We have a jar of chilli that sits on our table so the adults can zing it up if they want to. Being half Sri-Lankan, curry has to feature in our diet, but I’ve not really cooked it much over the summer. So with autumn drawing in, I’m back on the curry wagon. My hubby will be doing a happy dance right now.
In fact, this is how much my boy loved it! I think he managed to eat some 😉
- 1 tbsp rapeseed oil
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- Peel and chop 1 medium butternut squash
- 2 medium onions
- 3 cloves garlic
- 1 tsp fresh ginger
- 1/2 tsp tumeric
- 300g dried lentils
- 100g mushrooms
- 50g grated cream of coconut
- 400ml water
- Peel and chop the butternut squash into 1cm chunks. Chop the onions, garlic and mushrooms.
- Heat the oil and add the seeds, cook for 1-2 minutes. Then add the onions. Cook until softened.
- Add the butternut squash along with the ginger, garlic and tumeric.
- Now add the lentils, mushrooms and water, stir.
- Add in the coconut and allow to simmer for 30 minutes. Add more water if needed and cook until the lentils are soft.
- Substitute the water and grated coconut for coconut milk if wanted.