I love squash and the crown prince has lovely orange flesh and is deliciously sweet. It really holds its shape and texture in this curry. It is tasty, filling and healthy.
Ingredients (serves 2)
- 1/2 crown prince squash, whole if small. Peeled center removed and cut into 5cm chunks
- 2 shallots, peeled and finely diced
- Thumb piece of ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 2 tsp curry powder,
- 1 tsp Garam masala, ground coriander and turmeric
- Pinch of chilli flakes
- 1 ltr of vegetable stock
- 1 tin of chopped tomatoes
- 1 tbsp mango chutney
- 200g red lentils
- 2 dried lime or bay leaves
- Seasoning to taste
- Drizzle of oil for frying
- Lime wedge, chilli slices and coriander to serve
- Heat a drizzle of oil over a medium heat. Add the shallots and cook stirring for 3-4 minutes until soft and translucent. Add the ginger and garlic and cook for another minute or until fragrant.
- Add the spices, chilli flakes and squash chunks. Give it a good stir so the squash and onions so they are fully coated.
- Pour in the stock, tinned tomatoes and mango chutney. Mix to combine. Bring to the boil and simmer for 10 minutes.
- Add in the red lentils, lime leaves and give it a good season with salt and pepper, simmer for another 20 minutes so they soak up all the tasty juices. Have a quick taste and adjust seasoning if needed.
- Serve with poppadoms, chilli, lime and coriander