6 servings

Ingredients

1 tbsp olive oil

2 cloves garlic, minced

1 (2-inch) knob of ginger, peeled and roughly chopped

1 small onion, chopped

1 ½ tbsp curry powder

2 tsp brown sugar

½ tsp ground cumin

½ tsp ground coriander

One small cauliflower

1 can light coconut milk

3 ½ dl vegetable broth

1 ½ dried red lentils

1 can chickpeas, drained and rinsed ( optional)

3 dl packed baby spinach

Salt

1 medium butternut squash

 

Instructions

Cut the butternut squash in half lengthwise, remove the seeds, rub with oil and sprinkle salt and smoked paprika. Bake in the oven at 200° C until soft. Set aside until the stew is ready.

 

In a mortar and pestle, pound the garlic and ginger into a paste. Set aside. Cut the cauliflower into small pieces, set aside. In a heavy, medium pot, heat the olive oil over medium-high heat. Add the onion and cook until fragrant, about 3 minutes. Add the ginger and garlic and cook for another minute. Next, add the curry powder, brown sugar, cumin, and coriander. Stir until combined. Add the cauliflower, coconut milk, and broth. Simmer for 10 minutes, or until the cauliflower is tender. Add the lentils and chickpeas and simmer for another 15 minutes. Once the lentils are cooked, add the spinach. Season with salt to taste.

Fill the squash halves with the stew and serve.