Several years ago, my roommate at the time, introduced me to curry. It was love at the first bite. We made so many curry dishes that one day we noticed that her cat fur smelled like curry! Since then, I made many different curry dishes and each time I start smelling the spices warming up in oil I am in my happy place.
There is as many curry flavor as there are cooks. Curry is a mixture of many spices and for the dish I am sharing today, I’ll be using “Madras” curry. This will be a mild curry and therefore kids friendly. I personally like mine spicier and might share my version another day.
- 1 small butternut squash, peeled and cubed
- 1 medium onion, chopped
- 1 can of dice tomatoes
- 1 cup of green lentils
- 1 tbsp curry powder
- 2 tsp cumin seeds
- 1/2 tsp salt
- 1 tbsp olive oil (or butter)
- 3 1/2 cup salted water
Bring the lentils and the squashed to a boil in the salted water ( don’t worry about over-salting it will be drained and rinsed), reduce to medium and let it simmer uncovered for 15 to 20 min or until the lentil and squash are tender. While the lentils and squash are cooking, in medium size pot fry the onion, the curry powder and cumin seeds in oil until they become fragrant. Add the can of tomatoes and simmer on medium heat until onion are cooked. Drained and rinse the cooked lentils and squash and add to the curry pot, heat trough and it’s ready to serve.
This dish is better served with Naan, Roti or over basmati rice.
Tips : Not cooking the tomatoes with the lentils can be a bit of a pain and yes one more pot to clean, but the acidity of the tomatoes will prevent the lentil to fully cook.
Note for the pictures I did add some plain yogurt but this is optional and will not affect the taste to go without.