Malay Butternut & Lentil Curry – Your next winter warmer

There’s nothing like a hearty curry to warm you up during the South African winter. With so many options, how do you choose which one to try? Well, we are happy to help. Our Malay Butternut & Lentil Curry is here for you. It’s easy to whip up and perfect for a night-in with the family.

If you are vegan, vegetarian or just taking a break from animal-based proteins, this Malay Butternut & Lentil Curry has you covered. Lentils provide you with much needed protein and carbohydrates and so does the butternut squash. The squash, lentils and other ingredients also provides you with much needed micronutrients. This curry is not only packed with nutrients, but also provides tons of texture and flavour. Its like butternut soup but better.

Stay warm this winter with a tantalizing, lip-smackingly good Malay Butternut & Lentil Curry. Perfect for those cold winter evenings.

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Malay Butternut & Lentil Curry Recipe

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Recipe by Shanon Peters Course: MainCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Total time

1

hour 

30

minutes

Ingredients

• 1 medium butternut squash

• 2 tbsp extra virgin olive oil

• 1 onion, finely chopped

• 1 small ginger root, minced

• 3 cloves garlic, minced

• 2 tsp ground cumin

• 1 tsp chilli powder

• 1 tsp ground turmeric

• 1 tsp mild curry powder

• 1 cup dry brown lentils, Soaked overnight or for at least 12 hours

• 1 can chopped tomatoes

• 1 litre vegetable Stock or water & stock cube

• 1 can coconut cream

• Garnish

• Fresh lemon juice & cilantro

Method

• Sauté the onion, garlic, ginger and spices.
• Add in the butternut, tomatoes, lentils and the stock then simmer for about 30 minutes, until lentils are tender.
• Pour in the coconut cream.
• Season with salt. Serve with rice and naan bread and enjoy!

Notes

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There’s nothing like a warm curry on a cold winter evening. Just have a look at our recipe page, we have more excellent suggestions for you to try.

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