naane

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories

3

Vegan Lentil Curry

Ingredients:

  • 2 tbsp red curry paste
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 tsp minced ginger
  • 1 tbsp olive oil
  • 1 large carrot
  • 1 large red bell pepper
  • 1 can coconut milk
  • 1 tsp turmeric
  • 1 tsp graham Marsala
  • 1 tbsp tomato paste
  • ¾ cup lentils
  • handful chopped fresh parsley
  • ½ cup basmati rice
  • pinch of salt
  • 1 tsp sugar

Optional:

  • Naan bread 

Directions:

  1. Mince garlic, onion and ginger. Dice the carrot and cut the bell pepper into thin slices then pan fry with olive oil for 5 minutes. Then add garlic, onion and ginger and cook until the onions become translucent. Stir in curry paste and tomato paste and cook for one minute stirring the ingredients around in the pan. Add 2 cup of water and lentils then bring to a boil. In the mean time cook the rice in 1 ½ cups of water. 
  2. Let the lentils soften for 10 minutes then add the remaining ingredients, stirring well to combine them. Cook with the lid for 15-20 on medium low heat. 
  3. Once the rice has cooked completely remove from the stove and serve some of it into a bowl. Add your lentil curry and serve with some delicious naan bread. Enjoy!

anonymous asked:

Hi! I've recently joined the Pansexual Pantheon, and I have one question. In Spanish, the word "pan" means "bread". Is that in any way related to the Pantheon?

Yes! Bread is considered the ‘fuel’ of pansexuals, such that pansexuals need to consume a certain amount every day to survive. For this reason, many pansexuals carry fanny packs full of various breads in order to sustain them throughout the day. Some pansexuals choose the gluten-free variety, while others with a strong preference consume strictly one type of bread, such as baguette or naan. Regardless of one’s preference, however, bread is a staple in every pansexual household.