City Palate

The Entertaining Issue - November December 2017

Red Lentil and Squash Curry with Spinach
Sept/Oct 2010

Squash gets on well with ginger and curry; if you add stock to this curry and purée it, you’ll have a wonderful soup.

canola or olive oil

1 onion, chopped

1 fresh jalapeño, seeded and finely chopped

1 T. grated fresh ginger

3 garlic cloves, crushed

2 t. curry paste or powder

1 t. cumin

1 t. turmeric

1/2 t. salt

1 medium dark-fleshed squash, peeled and cut into 1/2-inch chunks

1/2 c. dry red lentils

1 14 oz. (398 mL) can coconut milk

1 c. water

1 c. packed baby spinach leaves, torn

steamed or coconut rice, for serving

In a large, heavy skillet with a lid, heat a drizzle of oil over medium-high heat. Sauté the onion for about 5 minutes, until soft; add the jalapeño, ginger, garlic, curry paste, cumin, turmeric and salt. Cook the mixture for a few more minutes until fragrant.

Stir in the squash, lentils, coconut milk and water; bring the mixture to a simmer, then cover the pot, turn the heat to medium-low and cook for about 20 minutes, until the squash is tender. Uncover and add the spinach; stir, cover and cook the curry for another minute or two, just until the spinach wilts. Serve immediately over rice.
Serves 4 to 6.



Vegetables and Salads