COCONUT, SQUASH, LENTIL AND LEEK CURRY WITH RAINBOW CHARD

 

This dish has been taken from East by West (Page 162) and has been part of my recipe repertoire for years. If someone is coming over and I get a complete blank about what to cook, or I just don’t know what I fancy eating, I make this. Sometimes I go with the bare bones — butternut squash, lentils, coconut, garlic and ginger. Other times I throw in the greens and the spices and garnish with the coriander and lime. If I’m feeling really adventurous, I’ll start off sautéeing my favourite spice mix in coconut oil before continuing with the recipe — or if I’ve already started the cooking and my taste buds are saying they want something more, then I’ll sauté the spice mix with oil in a separate pan to make a Tarka and drizzle it over the finished dish. My friends tell me this is a winner with the kids — it’s amazing how coconut can help veggies and lentils go down and soften their first introduction to Eastern spices — and it’s also become a staple recipe to personalise with whatever ingredients they have to hand. You could set it up in your slow cooker, omitting the greens, and cook it lovingly for 12 hours on the lowest heat — either in the morning before you go to work or overnight (as this is also great for breakfast!). Simply cook the greens separately or throw them in for the last hour.

INGREDIENTS:

Serves 4-6

1 medium butternut squash

1/4 asafoetida

1 large leek, sliced

7.5cm (3inch) piece of fresh ginger, finely chopped

1/2 bar creamed coconut plus 750ml (3 cups) water or

1x 400ml tin of full-fat coconut milk plus 850ml (scant 3 1/2 cups) water

250g (scant 1/2 cups red split lentils)

1/2 tsp freshly ground black pepper

2 tsp ground turmeric

200g rainbow chard or spring greens

1 tsp sea salt

75g (1 packed cup) fresh coriander, chopped

1 lime sliced

METHOD:

  1. Peel the squash and cut it into 2.5cm chunks.

  2. Put the asafoetida, leek, ginger and squash into a pan with the coconut and appropriate water. Put the lid on and bring to a medium simmer.

  3. After 15 minutes, add the lentils, pepper and turmeric and stir. Allow to simmer on medium for a further 15-20 minutes, lid on until the lentils are soft and the squash is tender. Add more water if necessary to reach your desired consistency (you may need to add up to 500ml/2 cups).

  4. Add the greens, stalks removed, in the last 5-15 minutes of cooking (chard needs about 7 minutes, spring greens need about 15 minutes). Garnish with coriander and lime slices and serve.

    EAST BY WEST TIP*

    You could cook the squash for 15 minutes in the oven, then cool — this makes it easier to chop.

 
 
 
VEGETARIAN, WINTER, SPRING, LUNCH, DINNER, AUTUMNJasmine Hemsleychard