Lentil Curry with Squash and Cashews

It's no big shocker. If you have perused this blog at all you will have already noticed the plethora of lentil recipes. You know that lentils and I kinda have a thing going on (don't worry- my sous chef already knows about this love affair of mine and seems ok with it.) And I've mentioned on several occasions that it's the International Year of Pulses so there is no better time like the present to fill your bowls/plates/thermoses with this versatile kitchen staple. You really cannot have too many delicious lentil recipes in my opinion. I will admit, however, that you can have too many lentil meals in one day... which I found out after having a savoury lentil soup for lunch followed by this rich and delish lentil dish for dinner. Have I mentioned that lentils are a great source of insoluble dietary fibre? Yup. It's true.  Everything in moderation is a good motto to live by. Sometimes I forget and need reminding. Sometimes love hurts.

Of all of my favourite lentil dishes (and there are many), this one tops the list and wins the gold star. It's chock full of healthy vegetables (squash, potatoes, tomatoes, spinach/kale) and it's super easy to make (think slow cooker).  It's a wonderful dish to come home to after a workday, filling your house with the lovely aroma of curry - a mouthwatering welcome when you open that front door. The coconut milk and yogourt topping help to make it incredibly flavourful and rich. There is a hint of spicy heat to each mouthful which will warm up your insides (you can make it much spicier than I did by adding more of the red pepper flakes- I'm a bit of a wuss. ) And then there is cilantro. One of my favourite herbs. Can't go wrong with cilantro...unless you are one of those people (like my sister, niece, boss) who thinks it tastes like soap (poor sods, missing out on such a good thing.) Just before serving, garnish it with cashews to create a wonderful nutty flavour and slightly crunchy texture.  I thankfully made a double batch so that I could enjoy this dish for many many meals.  Learn from my mistake though and don't overdo it by eating it for both lunch AND dinner in the same day.... even if you really really want to because it's so darn tasty. Think insoluble dietary fibre. You've been dutifully warned. 

Love your lentils. Cheers from Bistro 164! 

Lentil Curry with Squash and Cashews

from Impact magazine March/April 2016

Servings: 6

Cooking time: 6-7 hours on low,  or 3-4 hours on high

Skill level: Super easy

Taste level: Super delicious

Ingredients

2 Tbsp canola oil

1 cup diced onion

2 garlic cloves, minced

1 Tbsp curry powder

1 tsp cumin

1 tsp coriander

1/2- 1 tsp red pepper flakes

1 Tbsp ginger root, peeled and grated

1 can (14 oz) coconut milk

2 cups butternut squash, cubed

1 1/2 cups white potato, cubed

1 cup canned diced tomatoes

1 cup vegetable or chicken stock or water

1 cup green lentils, rinsed (I used a combo of green and brown lentils)

1 Tbsp honey

1 tsp sea salt

3 cups fresh spinach or baby kale

1/4 cup fresh cilantro, chopped

1/2 cup cashews

1/4 cup plain yogourt

Directions

Heat a large skillet over medium high heat. Add canola oil and warm for 30 seconds. Add onions and cook until translucent, about 5 minutes. Stir in the garlic, curry, cumin, coriander and red pepper flakes. Cook for 2 more minutes. Stir in the ginger and coconut milk and scrape the bottom of the skillet. Bring to a boil, then reduce heat and simmer 3 minutes. Pour mixture into a slow cooker. Add squash, potatoes, diced tomatoes and stock. Stir in the lentils, honey and sea salt. Cook on low for 6-7 hours or high for 3-4 hours. Stir in the fresh spinach or kale and the cilantro. Cover and cook on high for 5 minutes. Spoon into bowls. Top with cashews and a dollop of plain yogourt.