Butternut Curry

Name: Butternut Curry
Yield: Serves 6
Ingredients: 1½ teaspoons cayenne pepper; 2 cloves garlic, minced; 1 brown onion, chopped; 500 grams lentils; 2 large leeks, sliced; 600 grams butternut, peeled and cubed; 1 tablespoon ground ginger; 1 tablespoon ground cumin; 800 grams plum tomatoes, diced; 1 tablespoon turmeric; 800 millilitres coconut milk; coconut oil; 250 grams cooked chickpeas; 2 handfuls fresh coriander, chopped; 1½ cups uncooked wild brown rice; 1 cup vegetable stock; salt and pepper

Butternut, Chickpea and Lentil Curry

Preparation info

Serves
6

Difficulty
Easy

Appears in

WHOLE

By Melissa Delport

Published 2018

About

I love a one-pot-wonder meal and this butternut curry is a prime example of that. Not only does it deliver on flavour, but it will also leave you with fewer dishes. Unless, of course, you have all of your friends over to share in the magic of dishwashing.

Ingredients

coconut oil
1 brown onion, chopped
2 cloves garlic, minced
1

Main course
Side dish
Spicy
Vegan
Gluten-free

Method

In a large saucepan (preferably cast-iron) over medium heat, add 1 tablespoon coconut oil and the onion and fry until translucent. Add the garlic, ginger, cumin, turmeric and cayenne pepper. Fry for a minute or two to release the flavours. If it becomes dry, add a splash of water to help it along in