I feel I need to give myself a pat on the back…..I finally made this dish!
I have had the original recipe in my recipe file for over five years! Yet another one of my famous cut-outs from a magazine. There was just something about the recipe that always just fascinated me…..With a bit of hesitation, I did adapt it slightly, and it was still good.
It’s just such a wholesome, healthy dish filled with goodness. The hubby, did not even miss ‘the meat’ :-).
Growing up there was always this speculation that Vegetarian Meals were boring, well, now that I am all grown up, I am finding that they are far from boring and in fact … quite the opposite!
This dish is a little time-consuming, but if done correctly, everything can be done within the time it takes for the butternut to be roasted. Definitely roast the butternut, that way all the nutrition is kept, and not all boiled out. Also, when cutting the butternut cubes, keep the cubes a fair size, rather slightly on the larger size than the thin smaller size, this way, when the roasted butternut is stirred through the rest of the meal, the butternut will not mash-up into nothing.
This recipe is quite versatile as well. Feel free to take the easy way out and use a tin of chopped tomatoes if you like, even if you like a more spicy tomato, go for it, there are no hard and fast rules.
Another plus for this dish, is that it keeps for a few days in a sealed container in the refrigerator, so any leftovers can definitely be enjoyed.
Roasted Butternut and Brown Lentil Curry
Preparation time: 1 hour
Cooking time: 30 minutes
Total time: 1 hour 30 minutes
600 – 650 grams butternut cubes
drizzling of olive oil for butternut
sprinkling of salt and pepper
250 grams brown lentils (I used Gluten-Free)
50 millilitres vegetable oil
2 medium-sized onions
3 large garlic cloves
30 millilitres (2 tablespoons) of hot Masala powder
400 grams chopped tomatoes*
salt and pepper to taste
bunch of fresh coriander
serve with a thick Greek Yoghurt or a Bulgarian Yoghurt
white rice or any rice of your choice
Preheat the oven to 200 degrees C/390 degrees F.
Cut butternut into fair-sized cubes (don’t make too small otherwise they will break once cooked and stirred through the curry) and roast with a little olive oil, salt and pepper. Mine took a good hour to cook.
Rinse the lentils.
In a medium-sized pot, add cold water and lentils and bring the water to the boil. Once the water has reached boiling point, reduce the heat to simmer and allow the lentils to simmer for about 10/15 minutes until they are tender.
Whilst the lentils are cooking, peel the onions and roughly chop.
Peel and chop the garlic cloves, into small pieces.
In a large frying pan, heat up the oil and saute’ the onions and garlic until soft and glossy. Stir occasionally to prevent burning.
Add the hot Masala powder, stirring for a couple of minutes.
Then, add the chopped tomatoes to the onion mixture in the pan, and bring to the boil.
Now, add the cooked lentils and the roasted butternut pieces to the tomato and onions. If the mixture is a bit dry, add some cooking liquid from the lentils or butternut and allow to simmer for about fifteen minutes. By this time the mixture would have thickened up to a nice consistency for a curry.
Season well to taste.
Serve with fresh coriander leaves, Bulgarian Yogurt or Greek Plain Yoghurt and rice.
- you can use a tin of tomatoes if you want, this is far easier than using fresh.