Lentil Curry with Butternut Squash and Whole Wheat Flatbread

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.

   Start 3-minute timer
4. 4

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

   Start 15-minute timer
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.

   Start 5-minute timer
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.