This mild yet wonderfully rich curry uses coconut cream for a thick and creamy sauce, made with peas, lentils, squash and potatoes. It's filling enough to eat on its own but it's also delicious served with chunks of naan on the side.
- 1/2 butternut squash
- 2 potatoes
- 200g coconut cream
- 75g frozen peas
- 1 onion
- 2 garlic cloves
- 100g red lentils
- 100g frozen peas
- 125ml water
- 1 tbsp. curry powder
- 1 tbsp. freshly chopped coriander
Peel and dice the squash. Dice the potatoes and the onion. Mince the garlic cloves.
Heat a little oil in a large frying pan and add the onion and garlic. Fry until translucent over a low to medium heat. Add the curry powder and fry for a minute or two.
Add the lentils, potatoes, squash and water. Cover and simmer for 15 minutes. Add the peas and cook until tender, then stir in the coconut cream. To serve, stir in the coriander.