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Serves 4
INGREDIENTS:
3 tbsp. sunflower oil
3 large red onions, finely chopped
1 bay leaf
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. mustard seeds, crushed
1 tsp. coriander seeds, crushed
1 tsp. curry leaves, finely chopped
1 tsp. chili powder
1 tsp. ground paprika
1 tsp. ground ginger
1 tsp. ground cardamom
1/2 tsp. ground Jamaican allspice
3 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper, or less to taste
3 tbsp. tomato puree
8 oz. green lentils
2 cups chicken stock
7 tbsp. acorn squash, peeled, deseeded and cut into 1/4 chunks
2 tbsp. new potatoes, skins on and halved
cooked Thai or Basmati rice to serve
salad to serve
naan bread or chapatis to serve
METHOD:
Heat oil in a deep pan. Add red onions and cook for 10 minutes until browned, disintegrating and starting to caramelize. Add spices, herbs and seasoning. Fry for 3 minutes until aromas become strong. Stir occasionally.
Add potatoes and acorn squash. Dry fry for 4 minutes until tender. Add green lentils and chicken stock. Bring to a boil. Simmer vigorously for 20 minutes until lentils are tender and vegetables are cooked. Liquid should have reduced by half. Stir if needed to prevent burning. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis.
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