Spinach Lentil and Squash Curry Recipe

RECIPE INGREDIENTS: (3 to 4 servings approx.)

1 cup / 180g Dry red lentils - Soak lentils in water for 1 hour
500g Squash (cut into cubes) - I have used Butternut squash, you could also use pumpkin or acorn squash
100g / 3 cups Spinach leaves - chopped
2 to 3 tablespoon olive oil OR oil of choice
1+1/2 cup / 200g Onion
1 Tablespoon Ginger - finely chopped
1 tablespoon Garlic - finely chopped
3/4 cup / 175ml Tomato puree / Passata (strained tomatoes)
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1/8 teaspoon Asafoetida (hing)
1/4 to 1/2 teaspoon cayenne pepper (OPTIONAL)
4 cups / 900ml water OR Vegetable broth/stock
Salt to taste ( I added total 1+3/4 Teaspoon of pink Himalayan salt)

👉 Garnish:
1/2 cup / 20g fresh Cilantro / Coriander leaves
1/2 teaspoon Ground Black Pepper
Lemon Juice to taste (I added 1/2 Tablespoon but you do you)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed olive oil)

▶️ METHOD:

Thoroughly wash the red lentils a few times, until the water runs clear and then soak for 1 hour. Finely chop the onion, ginger and garlic. Chop the squash in to 1 inch cubes (approx.).

To a heated pan add the cooking oil, onions and 1/4 teaspoon salt. Fry on medium heat until the onions are lightly browned. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip this step.

Add the ginger and garlic and fry for another 1 minute or until fragrant. Now reduce the heat to low and add the spices (turmeric, ground cumin, coriander, garam masala, asafoetida and cayenne pepper). Fry on low heat for about 1 minute or so. Add the tomato puree or passata and mix well. Cook the puree for another 2 minutes. Add the chopped squash, soaked/strained red lentils, salt to taste, water and mix well. Turn up the heat, cover the lid and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low (or low depending on the heat of your stove). Cook on medium-low heat for about 25 to 30 minutes or until the lentils are completely cooked.