I’ll keep this simple! It’s a super quick, super tasty curry which can be made with any squash (even pumpkin or butternut), so don’t be put off by the acorn squash if you can’d find it. You want to make sure you can eat the skin of the squash, so choose one with a thin, delicate skin – or just peel it!

This recipe works great with steamed basmati rice or a few roti. Get on it!

Yield: 2

Acorn Squash and Green Lentil Curry

I’ll keep this simple! It’s a super quick, super tasty curry which can be made with any squash (even pumpkin or butternut), so don’t be put off by the acorn squash if you can’d find it.

Ingredients

1 acorn squash
2 tbsp rapeseed or vegetable oil
1/2 tsp yellow mustard seeds
1/2 large onion, diced
2 thumb sized pieces of ginger, peeled and sliced finely
3 large cloves of garlic, 2 crushed, 1 sliced
1 small red chilli, just prick with a knife and add whole
1/4 tsp cinnamon
1/2 tsp coriander ground
1 tsp turmeric
1 tsp garam masala
2 large tomatoes, chopped roughly
1 tin green lentils, drained and rinsed
200 ml vegan veg stock
1 small bunch coriander

Instructions

Preheat the oven to 180c.
Halve the acorn squash down the centre and scoop out the seeds. Then slice the acorn squash into half moons about 1 cm thick.
Spread the squash out onto a large baking tray and drizzle with 1 tbsp oil. Sprinkle with sea salt and roast for around 25-30 minutes (or until starting to brown - you’ll need to flip them half way through).
Meanwhile, in a large saucepan add the remaining 1 tbsp oil and bring to a medium heat. Add the thinly sliced garlic and cook very carefully until it lightly starts to brown. Making sure it doesn’t burn, remove the garlic from the pan with a spatula or spoon and lay on a piece of kitchen towel. Set aside.
With the saucepan still on medium heat, add the mustard seeds and toast until they’re just starting to pop. Add the onion, ginger, crushed garlic and chilli. Fry for a few minutes until the onion is starting to turn translucent. Add the remaining spices and the chopped tomatoes. Cover with a lid, reduce the heat to low/medium and cook for around 10 minutes, stirring occasionally.
After ten minutes the tomatoes should be nicely reduced and almost cooked. At this stage add the lentils and the vegetable stock. Cover and simmer for a further 10 minutes, stirring occasionally. The dish should be quite watery but thick with lentils and cooked tomatoes at this stage.
Once the squash is roasted, remove it form the oven and stir into the curry. Top with the cooked sliced garlic and a good bunch of torn coriander. (If you like your curry creamy, stir in a few tablespoons of coconut cream from the top of a can of coconut milk).

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving:Unsaturated Fat: 0g