Fragrant Lemongrass Squash Curry
By MOB Kitchen
Published on 12 January 2022
This delicious and comforting plant-based fragrant lemongrass squash curry is from Mob. Rich with lemongrass, coconut milk, charred squash and tender lentils, it’s easy to cook and is an ideal dinner for anyone doing Veganuary or simply trying to cut down on meat. With a fantastic mix of spices, herbs with creamy coconut milk and a citrus kick, this is going to be a new favourite of yours.Time and servings
1 hr 45 minsTotal time
4Servings
15 minsPrep time
1 hr 30 minsCooking time
Ingredients
- 1 butternut squash, peeled, halved, seeds scooped out and chopped into 2cm wide half moons
- 8 shallots, 4 finely chopped, 4 finely sliced
- 2 sticks of lemongrass, finely chopped
- 3 red chillies, 2 finely chopped, 1 finely sliced
- 6 cloves of garlic, finely chopped
- 1 tbsp of garam masala
- 300 g of green lentils, well rinsed
- 400 g of coconut milk
- 1 bunch of coriander, stalks and leaves separated and finely chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 1 drizzle of olive oil
Method
Step 1
Preheat the oven to 200°C/180°C fan/ gas 6.Add butternut squash to a large roasting dish and drizzle with olive oil, and a good pinch of salt. Roast the squash for 40 mins until lovely and charred.Step 2
Add the finely chopped shallots to the pestle and mortar, and bash to a paste. Add the lemongrass, chillies, and garlic, one at a time, bashing each to a paste before adding the rest.Step 3
Heat a large sauté pan over a medium heat with a glug of olive oil. Add the shallot paste and cook for about 5 mins. Add the coriander stalks and garam masala, then cook for 2 mins.Step 4
Pop the green lentils into your spice pan, then add 800ml of water and coconut milk. Bring the mixture to a simmer, and cook for 40 mins. Heat a generous portion of olive oil in a frying pan. Add the sliced shallots and fry for 5 mins until deeply crisp and golden. Remove from the pan with a slotted spoon, then drain on kitchen paper.Step 5
Check that the lentils are tender, then add the lime juice and a generous pinch of salt. Add the roasted squash to the pan.Step 6
Drizzle the top with the remaining coconut milk, crispy shallots, sliced chillies and coriander leaves. Serve with extra lime wedges.