Squash, sweet potatoes, carrots: the orange winter vegetables are here. Here is a very simple recipe for a vegetable curry with coconut milk, a delight.
A creamy, fragrant winter recipe, built around butternut squash, a mild and slightly sweet vegetable.
What you need, for a vegetable curry for 4:
- 2 organic butternut squashes and a few vegetables of your choice, depending on what you have: a sweet potato, a squash, a few potatoes...
- red lentils
- 1 tin of coconut milk
- curry paste
- a little coriander or, failing that, other fresh herbs
How to make it
- cut the vegetables into pieces and cook them in a large pan with a little water but mostly coconut milk, so the vegetables take it up
- cook the red lentils for the time stated, in a separate pan
- once everything is almost cooked (before the last 10 minutes), combine and cook it all together, adding 2 teaspoons of curry paste
- chop a little fresh coriander over the top
- serve in soup plates
A shortcut for anyone in a hurry: you can cook it all at the same time. Put the vegetables in first, then 10 mins before the end add the lentils, which will cook in the coconut milk and the vegetable juices!
Serve in large bowls!
Enjoy your winter meal.
