Butternut Curry

IMG_6927 It’ been an indulgent few months. With a house full of visitors nearly every weekend, we’ve had no choice but to stuff ourselves with Sunday Roasts, English breakfasts and victoria sponge. Not to mention the wine! Suffice to say a mini detox is well overdue, but in our house, a detox rarely means celery soup and kale juice. I’m a firm believer that one can be hearty and healthy at the same time, and when it comes to veggies, butternut squash is one of the heartiest around. This restorative butternut curry served with wild rice is always my go to when I need a boost after one too many greedy weekends.

Ingredients (serves 4):

 1 large butternut squash, peeled, deseeded and cut into chunks, 2 large onions (chopped), 3 cloves garlic (chopped), 2 x 400g tins of chickpeas, 100g red lentils, 1 x 400ml tin of chopped tomatoes, 1 pint vegetable stock, 100g (3.5oz) block of creamed coconut,
 2 teaspoons each of turmeric, cumin, paprika, coriander, chilli powder, curry powder (medium or hot depending on your preference), Olive oil for cooking, A generous handful of coriander


Heat the olive oil in a large saucepan and then lightly fry onions and garlic for about 15 minutes until transparent. Transfer this mixture to a side dish then heat some more olive oil in the same pan and put in all the spices and gently fry for 2-3 minutes. Return the onion mix to the saucepan and mix with the spices. Add the tinned tomatoes and vegetable stock and bring to the boil. Simmer for 5 minutes then remove from the heat and allow the mixture to cool slightly before blending it into a smooth mixture. Return the mixture to the heat and stir in the coconut block until it is completely dissolved. Then add the chickpeas, lentils and butternut, put the lid on the saucepan and simmer gently until the butternut is cooked to your liking (roughly 30 minutes).

Serve with rice and a sprinkle of freshly chopped coriander.