Roast Squash & Lentil Curry
This is a deliciously healthy vegan curry with great richness of flavour. Filled with lentils, roasted squash, peppers and spinach and has wonderful nutty taste. The kitchen is filled with the mouth-watering aromas of curry spices including turmeric and cumin.
The recipe includes a blend of Unsweetened Almond Milk and coconut cream that gives a gorgeously creamy curry.
500ml of Almond Breeze Unsweetened Almond Milk
1 medium butternut squash
3 cloves of garlic
300g of lentils
1 tbsp. of rapeseed oil
1 large onion
1 tbsp. of garam masala
1 tsp. of turmeric powder
1 tsp. of ground cumin
1 tsp. of ground coriander
1 cinnamon stick
2 tbsp. of tomato puree
1 red pepper
100g creamed coconut
250ml coconut cream
100g of almond flakes lightly toasted.
100g Fresh Spinach leaves
Fresh red chilli
Heat the oven to 200 °C
Cover a baking tray in baking parchment. Thoroughly wash and dry the butternut squash then lay the butternut squash on its side and cut into 2cm thick slices. Place the slices on the baking paper, cover each slice with a brush of rapeseed oil then place the 3 garlic cloves on the tray. Place on the middle shelf of the oven and cook for 25 minutes. Once cooked remove from the oven and set to one side.
Thoroughly rinse the lentils and put into a pan, place on the hob and pour over 1 litre of water. Bring to the boil and then reduce to simmer for 20minutes, until cooked. Drain and set to one side.
Put the almond flakes into a dry frying pan and gently heat until they start to just turn golden in colour. Remove from heat.
In a large (ideally flat bottomed) pan, pour in 1 tablespoon of rapeseed oil and warm. Add the chopped onions and allow to soften for a few minutes, add the tomatoes puree and stir into the onions, simmer for a further 3 minutes.
Now add the garam masala, cumin powder, corianderpowder and ground turmeric. Stir into the onions until there is a strongly spiced aroma.
Tip in the lentils and stir through the onions and spices.
Peel and slice the roasted garlic, add the garlic, peppers, coconut cream, creamed coconut and stir in. Then pour over the Unsweetnened Almond Milk. Stir through and then add the cinnamon stick and 3/4s of the toasted flaked almonds. Keep stirring whilst you bring the curry to a gentle simmer. Leave a spoon in the pan and rest the lid over the curry.
Cook for 15 minutes, stirring occasional to make sure the curry doesn’t stick.
Mean while roughly chop the fresh spinach leaves and slice the roasted squash into cubes. Whilst stirring make sure the creamed coconut is fully blended into the curry.
After 15 minutes stir in the butternut squash and the spinach, stir, replace spoon and lid and cook for a further 10 minutes, until the spinach leaves are soft.
Chop a handful of fresh coriander and stir through
The curry should have a thick, creamy texture.
Serve with rice, a scattering of toasted almond flakes, fresh chillies and fresh coriander leaves.
Freeze in portion sizes.
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