Summer Squash and Lentil One Pot Curry

I love dished that you can just throw everything in a pot and it looks after itself. The base recipe I used for this was lightly spiced so I cranked it up to our taste and added in garam masala. Summer squashes are a lot more softer so easy to work with. I bulked it out by adding chickpeas and lentils. The result was a delicious flavoursome bowl.

Ingredients (serves 2)

  • 2 shallots or 1 onion, peeled and sliced
  • 4 garlic cloves, peeled
  • Thumb piece of ginger, peeled
  • 1 summer squash, seeds removed, peeled and cut into chunks
  • 1 cup slit red lentils
  • 1 can chickpea, rinsed
  • Juice of a lemon
  • 6 cherry tomatoes quartered (optional a tsp of honey would work to)
  • 500ml of vegetable stock
  • 1 tbsp oil fro frying, I used ghee
  • Seasoning to taste

For the spices

  • 1/2 tsp cayenne pepper
  • 1 heaped tbsp curry powder
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp sea salt

Directions

  1. Heat the oil or ghee in a large saucepan. Add the shallots and cook over a medium heat for 5 minutes or until they come translucent. Grate in the garlic and ginger, if you think they might brown add a splash or water and let it evaporate.
  2. Next add the spices, squash, chickpeas and lentil, give it a good stir so the spices coat the squash and onions cook for a minute so you get a depth of flavour.
  3. Add in the stock, bring to the boil then simmer for 15 minutes.
  4. Add the tomatoes and cook for a further 15 minute. Have a taste to make sure the squash it soft an check the seasoning to your taste. Stir in the lemon juice. Give it a stir and enjoy 😊

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