Recipe: Malaysian Squash and Courgette Rendang with Red Lentils
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
It seems fairly obvious that curries don’t always have to have meat as the stand-out ingredient but then, when it comes to actually cooking a veggie curry, sometimes the inspiration for what to use as a ‘replacement’ can be tricky.
Not with this recipe from Jo Pratt’s latest cookbook The Flexible Vegetarian making use of some of our favourite seasonal vegetables.
Jo Pratt explains: “This is a regular in my house and I’ll often make double the amount of curry paste and keep it in a jar in the fridge for future quick-prep suppers. The squash, red pepper and courgette provide fabulous colour, and the added split red lentils result in a thick sauce that’s nutritionally balanced.”
Recipe: Malaysian Squash and Courgette Rendang with Red Lentils
To make the spice paste, put all the ingredients into a small food processor or blender and blitz to form a smooth paste. Set aside or keep covered in the fridge for up to 1 week.
Heat the oil in a wok or large frying pan. Add the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick, cloves and lime leaves. Fry for a further minute, then add the butternut squash, red pepper and lentils. Stir around to coat in the paste, then pour in the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10 minutes.
Meanwhile, heat a small dry frying pan over a medium heat. Add the coconut flakes and agave/maple syrup, and toss around in the pan until golden and crisp. Remove from the heat.
Stir the courgette into the curry. Return to a simmer and continue to cook, with the lid off, for a further 10 minutes. Season with salt to taste.
Serve the curry in bowls and scatter over the coconut. Serve with lime to squeeze over.
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