6 tsp coriander seeds
6 tsp cumin seeds
4 tsp chilli flakes
4 tsp garam masala
4 tsp turmeric powder
2 tbsp coconut oil
1 onion, chopped
1 whole head of garlic, peeled and chopped
A handful of fresh coriander, stalks and leaves chopped separately
1 knob ginger, peeled and finely chopped
1 large butternut squash, peeled and cubed
2 x 400g tins of lentils, drained and rinsed
2 tomatoes, chopped
1.25l water or vegetable stock
Brown rice or quinoa (optional)
Coconut cream, kefir or full-fat natural yoghurt (optional)
- Dry toast the coriander seeds, cumin seeds, chilli, garam masala and turmeric powder in a frying pan until fragrant (the coriander seeds might ‘pop’). Shake the pan constantly to prevent burning.
- Transfer to a mortar and pestle, or use a stick blender or food processor, and grind to form a well combined powder.
- Add the coconut oil to a large pot over a medium-high heat. Add the onion, garlic, chopped coriander (stalks only) and ginger. Cook, stirring frequently, for a few minutes until just browned.
- Stir through the ground spices, adding a little more coconut oil if needed.
- Add the squash, lentils and tomato and cook until the pumpkin and tomato have softened slightly.
- Gradually add the water (or stock) until everything is covered. Bring to a boil, then reduce the heat and simmer for 30 minutes until the squash is cooked through.
- Serve as is with a sprinkling of coriander leaves, or with brown rice (or quinoa) and a dollop of coconut cream, kefir or yoghurt.
437kcals, 5.4g fat (3.2g saturated), 71.7g carbs, 4.5g sugars, 27.6g protein, 32.9g fibre, 0.017g sodium