Lentil Curry with Butternut Squash and Whole Wheat Flatbread

Ingredients

• 1 kg butternut squash (peeled and cut into 2 cm pieces)
• 2 crisp-sweet apples (grated)
• 30 g organic fresh ginger (peeled and grated)
• 400 g canned lentils (rinsed and drained)
• 4 el peanut oil (divided)
• 2 el garam masala
• 0.5 tl chili flakes
• 2 el canned tomato paste
• 500 ml water
• 4 Souq Whole Wheat Pita Bread
• 250 g shallots (cut into thin rings)
• 1 spring onion (cut into thin rings)

Steps

1. 1

   Peel the butternut squash and cut into 2 cm pieces. Grate the apples. Peel and grate the ginger.

2. 2

   Rinse the lentils under cold running water and let them drain in a colander.

3. 3

   Heat 1/4 of the peanut oil in a large sauté pan and sauté the grated ginger, garam masala, chili flakes, and tomato paste for 3 minutes.

4. 4

   Add the squash, grated apple, drained lentils, and water to the pan and let it simmer for 15 minutes.

5. 5

   Season the curry with pepper and salt to taste. Add extra water if the curry becomes too dry.

6. 6

   Warm the whole wheat pitas according to the package instructions.

7. 7

   Meanwhile, cut the shallots into thin rings.

8. 8

   Heat the remaining oil in a separate sauté pan and fry the shallots for about 5 minutes over medium-high heat until they are golden brown and crispy.

9. 9

   Cut the spring onion into thin rings.

10. 10

    Divide the curry among the plates, garnish with the fried shallots and spring onion, and serve with the warm pitas.

Notes

Serving tip: Delicious with a slice of lime for extra freshness.

Nutrition per serving

• main course
• vegetarian
• lactose-free
• healthy
• curry
• quick meal
• autumn