Lush Vegetable Yellow Curry with Garlic Griddled Bread
This is such a simple recipe to make up, you can go to the
bother of making your own curry paste if you like but I find that the shop
bought jar works just as well here.
Serves 4:
2 tablespoons of yellow curry paste
2 onions roughly diced
1 medium butternut squash
500ml vegetable stock
200ml light coconut milk
75g red split lentils
2 yellow peppers deseeded and roughly chopped
140g frozen peas
100g bag of baby spinach
4 bread slices of your choosing
2 fat cloves of garlic
Method:
·
Prepare the butternut squash, you can peel the
skin using a good peeler or carefully slice it off with a sharp knife. Cut down
lengthways through the centre and using a dessert spoon, scoop out the seeds
and stringy membrane, discard. Chop the squash into bite sized cubes and set
aside.
·
In a large saucepan heat the curry paste on a
medium/high heat, add a little water to stop it catching.
·
Add in the onions after a few mins and cook
until softened. Add the butternut squash and cook for a further 5 mins (add a
splash of water from time to time if needed).
·
To this add in the stock, coconut milk and
lentils and bring to the boil then reduce the heat to a simmer and cook for 15
mins until the lentils are tender. Add the peppers and cook for a further 8
mins.
·
Stir in the peas and add the spinach to the top,
cover with a lid and allow the spinach to wilt for about 2 mins, remove the lid
and gently stir the wilted spinach leaves into the curry. Take the curry off
the heat and allow to stand for a few mins with the lid back on.
·
In the meantime heat a dry griddled pan up to
full heat. Drizzle the bread with a little olive oil on the cut side and
place them face down on the hot pan, allow them to toast for 2 mins and remove
them when toasted and marked with the lines of the pan. Cut a fat clove of
garlic in half and run the cut side on the toasted side of the bread.
·
Once all breads are toasted and flavoured,
serve with the curry.
