I made this curry yesterday, and didn’t share it as I thought it was too hot for my 8 month old son. I froze it into portions, and my husband and I had it for dinner tonight. I have realised that it is not too hot for my boy, and he’ll have it tomorrow for lunch or dinner. The curry seemed to mellow overnight, and take on a deeper, richer flavour. I would probably make an adjustment for adults, and add a little salt afterwards, but otherwise the curry is really tasty for everyone. Make sure to add plenty of lemon to bring out all of the flavours in the curry. If you want it spicier double up the spices and add some chilli flakes.
Love, Natalie x
2 Tbsp Olive Oil
1 Large Brown Onion, sliced
1/2 tsp each of ground Coriander, ground Cinnamon, Ground Cumin, Ground Turmeric, Garam Masala and Black Pepper
1 tbsp Fresh Ginger, grated
150g Red Lentils
1/2 Butternut Squash, peeled and cut into small chunks
400g can of Chickpeas, drained and rinsed
3 Handfuls of Baby Spinach
1 Lemon, juice of
2 tbsp each of Freshly Chopped Coriander and Mint
- Heat the oil in a large saucepan and add the onions. Cook for a few minutes until soft, then add the spices and ginger. Stir through and cook for a couple of minutes.
- Add the lentils, squash and water and bring to the boil. Reduce to a simmer, and cook until the lentils are big and soft, and the butternut squash has softened (around 20 mins).
- Add the chickpeas and spinach. Cook for a minute, then stir through the lemon and juice, then serve.