Ingredients

Method

• 1 butternut
• 1 T olive oil
• 2 cloves crushed garlic
• 3 chopped shallots
• 1 T butter
• Olive oil
• 1 T curry powder
• 4 fresh curry leaves
• 1 cup coconut milk
• ½ cup vegetable stock
• 1 cup red lentils

Method

Ingredients

Preheat the oven to 180°C. Peel and cut butternut into bite-sized cubes, then toss with olive oil and cloves crushed garlic. Roast for 40 minutes, or until tender.

Place chopped shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in curry powder and fresh curry leaves and cook for a further 2 minutes.

Add coconut milk, vegetable stock and red lentils and gently simmer for 10–15 minutes, or until the lentils are cooked. Serve hot with the caramelised butternut.

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