Pumpkin and lentil stew

Friday - - RECIPE CARDS -

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

METHOD

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.

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