The tell-tale signs of autumn in South Africa are upon us. The mornings are becoming slightly darker and colder and our sunsets shorter. Even though we’re saying goodbye to summer, there’s plenty to look forward to in the kitchen with the bountiful seasonal fruit and vegetables of autumn.
Like this caramelised butternut and lentil curry recipe made with coconut milk, lemongrass and fresh basil and served with lemon jasmine rice. This recipe serves 2.
Ingredients:
- 1 medium butternut, peeled, seeded and chopped into rough chunky bits
- 70ml olive oil (you can use normal vegetable oil)
- 1 bay leaf
- 1 stick of curry leaves
- 50g lentils, brown or black
- 1 medium onion, diced
- 10g lemongrass
- 20g ginger
- 1 tin coconut milk
- 45g garam masala
- 2 tablespoons tomato paste (you can use whole grated or peeled tomatoes too)
- Salt to taste
- 2 red chillies, pipped
- Lemon juice and zest
- 10g fresh basil
- 5g fresh coriander
- 1 cup of jasmine rice
- Lemon zest, for rice finishing
- Salt to taste, for rice boiling
- 50g butter, for rice finishing
Method:
- In a small pot, add your jasmine rice, salt and about double the amount of water. Bring to the boil on a medium to high heat for about 12 minutes. Once done, strain rice and run under cold water to stop the cooking process. Make sure to do this step as jasmine rice may overcook fast and you can end up with a sticky, mushy mess.
- Add oil, butternut and onions into a medium sized pot, on a medium heat. Add bay leaf and curry leaves and cook until the onions are fully caramelised.
- In a separate pot, boil your lentils until half done so that you do not have starchy lentils in your curry. Once done, strain and set aside for finishing off your curry.
- Blend your ginger, lemongrass and coconut milk until the flavours are fully bonded and then strain to remove any stringy bits.
- By now your onions should be ready, so we can add in our garam masala, tomato paste and chillies. Cook on medium for about 5 minutes.
- After time has surpassed and the spices are fully cooked in, we can add in the coconut milk mixture and let the mixture cook on a low heat for 30 minutes, stirring every 10 minutes to make sure your food does not burn. At this stage you can also season your curry.
Cooking the following on a low heat allows for the butternut to soften and not break apart.
- After 30 minutes, add in your lentils and cook for a further 10 minutes on medium heat.
- Once done, add in your fresh bruised basil and stir through.
To plate up:
- Warm your rice in a pan with your butter and fresh lemon zest. You can then portion out the following into two bowls or deep-dish serving plates.
- Spoon on some of your curry and garnish with your fresh coriander and a lemon wedge.
Compiled by: Justine Fortuin Source: Granny Mouse Country House & Spa
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