Description
An easy-to-make, non-spicy autumn vegetable curry
Ingredients
Units
Scale
- 1/2 onion
- 3 garlic cloves
- 1/2 cauliflower
- 1/2 butternut squash
- 200 gr coral lentils (or about 1 cup)
- 50 gr red curry paste
- 1 tinned coconut milk
- 1 canned diced tomatoes
- 1 teaspoon turmeric
- 1/2 teaspoon garam massala
- salt
Instructions
-
Mince onion and garlic.
-
Add them to a large saucepan with a tablespoon of olive oil.
-
Cut cauliflower and squash into cubes
-
Add them to the pan with the lentils, curry paste, diced tomatoes, coconut milk and spices.
-
Simmer for approx. 10-15 minutes until vegetables are tender.
-
Reduce the heat to minimum and leave the sauce to thicken (between 10 min and 1 h depending on your taste).
-
You should be able to cut or crush vegetables just by stirring.
-
Add salt to taste.
-
Enjoy!
- Prep Time: 10
- Cook Time: 40
- Category: Main course
- Cuisine: Indian
English 
French