An autumnal one-tray wonder with chunky butternut squash and a gently spiced coconut curry sauce. It’s plant-based, nourishing and really easy to make – just whack it in a tray and let the oven do the work.
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Serves
4
Butternut Squash
Thai Red Curry Paste
Coconut Milk
Boiling Water
Beluga Lentils
Onion
Fresh Coriander
Chilli
Coconut Yoghurt
Toasted Flaked Almonds
Serves
4
Butternut Squash
Thai Red Curry Paste
Coconut Milk
Boiling Water
Beluga Lentils
Onion
Fresh Coriander
Chilli
Coconut Yoghurt
Toasted Flaked Almonds
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Step 1.
Heat the oven to 200°C fan.
Step 2.
Wash the squash well. Cut the top and tail off, scoop out and discard the seeds and then cut 1-2cm slices. Drain the lentils, cut the onions into wedges and pick the coriander leaves. Thinly slice the chilli.
Step 3.
Add the curry paste, coconut milk and boiling water to a large baking dish and mix well. Add the lentils, onions, squash pieces and plenty of salt and pepper. Drizzle over some olive oil and slide into the oven until the squash is cooked through, 20-30 mins.
Step 4.
Divide the squash and coconut curry between bowls and top with the coconut yoghurt, flaked toasted almonds and fresh coriander before serving.
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