BUTTERNUT, CHICKPEA AND LENTIL CURRY

I love a one-pot-wonder meal and this butternut curry is a prime example. Not only does it deliver on flavour, it will leave you with fewer dishes to wash. SERVES 6 Preparation: 15 min Cooking: 1 hour 20 min 15ml (1T) coconut oil 1 brown onion,

chopped 2 garlic cloves, minced 15ml (1T) ground ginger 15ml (1T) ground cumin 15ml (1T) turmeric 7,5ml (1½t) cayenne

pepper 2 large leeks, sliced 600g butternut,

peeled and cubed 500g lentils 250g cooked

chickpeas 2 cans (400ml each)

coconut milk 800g plum tomatoes,

diced 250ml (1c) vegetable

stock salt and pepper 325ml (1½c) uncooked wild brown rice 2 handfuls of fresh coriander, chopped 1 Heat the coconut oil in a large saucepan (preferably cast-iron) over medium heat and fry the onion until translucent. 2 Add the garlic, ginger, cumin, turmeric and cayenne pepper. Fry for a minute or two to release the flavours. If it becomes dry, add a splash of water to help it along into a paste. 3 Add the leeks, butternut, lentils, chickpeas, coconut milk, tomatoes and vegetable stock. Simmer for 1¼ hours. Keep your eye on it and give it a stir every 10-15 minutes. If it looks as if it’s drying out, top up with hot water. Season with salt and pepper. 4 While the curry is simmering, cook the rice according to the packet instructions. 5 Once the rice and curry are ready, serve with freshly chopped coriander.

GOOD TO KNOW

Certain spices have medicinal value. Turmeric, for example, has high anti-inflammatory properties.