Instructions
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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.
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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.
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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.
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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.
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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.
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6
Drizzle the top with the remaining coconut milk, crispy shallots, sliced chillies and coriander leaves. Serve with extra lime wedges.
Ingredients
- 1 butternut squash, peeled, halved, seeds scooped out and chopped into 2cm wide half moons
- 1 drizzle olive oil
- 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 bunch of coriander, stalks and leaves separated and finely chopped
- 1 tbsp garam masala
- 300g green lentils, well rinsed
- 400g coconut milk
- 2 limes, 1 juiced, 1 cut into wedges
Serves 4
Total time required 1 hr 45 mins
- Preparation time: 15 mins
- Cooking time: 1 hr 30 mins