Comfort food is food that hugs you from the inside. I don't think it can get more comforting than this.
This recipe has been calling to me for the past few months. Taken off my 2013 milk calendar, I'm glad I finally gave in and tried it out. Eaten with some naan bread, it was a perfect dinner. The subtle sweetness from the butternut squash combined with the notes of curry and ginger created a flavour party in my mouth. It was quite a filling dish, and my family of carnivores didn't even miss the meat!
1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 tbsp (15 mL) butter
1 chopped onion2 cloves garlic, minced
2 tbsp (30 mL) minced gingerroot or
1 1/2 tsp (7 mL) ground ginger
2 tbsp (30 mL) Indian yellow curry paste or powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper3 cups (750 mL) chopped peeled butternut squash, about 1 lb/500 g
1 1/2 cups (375 mL) milk
1/4 cup (60 mL) chopped fresh cilantro or green onions
Garam masala
Butternut Squash Dal (Lentils)
1 cup (250 mL) dried red lentils1 1/2 cups (375 mL) reduced-sodium vegetable broth
1 tbsp (15 mL) butter
1 chopped onion2 cloves garlic, minced
2 tbsp (30 mL) minced gingerroot or
1 1/2 tsp (7 mL) ground ginger
2 tbsp (30 mL) Indian yellow curry paste or powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper3 cups (750 mL) chopped peeled butternut squash, about 1 lb/500 g
1 1/2 cups (375 mL) milk
1/4 cup (60 mL) chopped fresh cilantro or green onions
Garam masala
Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala (if using).
Serve with papadum, basmati rice, or naan.
Enjoy!
Ash :)
In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala (if using).
Serve with papadum, basmati rice, or naan.
Enjoy!
Ash :)
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