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RED LENTIL AND ROAST BUTTERNUT CURRY
Red lentil and roast butternut curry
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How to:

Make butternut pie

Our butternut pie is best made with wafer-thin layers of phyllo pastry. The most important thing to remember when working with phyllo pastry is to keep the paper-thin sheets from drying out. Best is to keep them covered with a damp towel while working. 

Follow the steps and most of all, enjoy! For the text version of this recipe (which you can add to your online recipe book), click the link: Butternut pie

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Recipe by: Abigail Donnelly
Serves: 4
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious
Category: Vegetarian
Ingredients:
1 butternut
1 T olive oil
2 cloves crushed garlic
3 chopped shallots
1 T butter
Olive oil
1 T curry powder
4 fresh curry leaves
1 cup coconut milk
½ cup vegetable stock
1 cup red lentils
Cooking instructions:

Preheat the oven to 180°C. Peel and cut butternut into bite-sized cubes, then toss with olive oil and cloves crushed garlic. Roast for 40 minutes, or until tender.

Place chopped shallots in a pan with butter and a little drizzle of olive oil. Soften over a low heat for 5 minutes, then stir in curry powder and fresh curry leaves and cook for a further 2 minutes.

Add coconut milk, vegetable stock and red lentils and gently simmer for 10–15 minutes, or until the lentils are cooked. Serve hot with the caramelised butternut.


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conversion table

½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

Fahrenheit - Celsius

Subtract 32, then multiply by 0.56

Celsius - Fahrenheit

Multiply by 1.8, then add 32




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