Pumpkin and lentil stew
Prep time: 15 mins Cooking time: 15 mins Serves 4-6 1 cup red lentils 6-8 curry leaves 750ml water 1 tbsp oil 1 onion, chopped 2 garlic cloves, bruised 2 tsp grated ginger 1 tsp cumin powder 1 tsp turmeric powder 1 tsp paprika 400g butternut squash, diced 2 celery stalks, sliced 100g green beans, julienned 2 tbsp lime juice Fresh coriander leaves Steamed basmati rice and yogurt, to serve
1 Place the lentils, curry leaves and water in a pan and bring to the boil. Reduce the heat and simmer for 10 mins.
2 Meanwhile, heat the oil in a frying pan over moderate heat and sauté the onion until soft. Add the garlic, ginger and spices and stir-fry for a minute.
3 Add the butternut squash and celery and stir-fry for about 5 mins.
4 Add the butternut squash mixture to the lentils and stir through. Cover and simmer for 10 mins.
5 Add the green beans, season with salt and pepper and simmer until beans are cooked. Stir in the lime juice and coriander leaves and serve with rice and yogurt.