Lentil and Leek Curry with Leafy Greens

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Lentil Leek Curry.JPG

This is one of my winter favourites by Jasmine Hemsley, in her cookbook East by West. The leek and the pumpkin are the perfect winter vege combo to combine with coconut milk. This recipe is packed with seasonal veges and protein from the red split lentils, which are also one of the easiest legumes on the digestion.

Lentil and Leek Curry with Spring Greens

Serves 4-6

Ingredients:

1 medium butternut squash or 1/2 pumpkin

1 large leek, including the green tips, sliced

7.5cm piece of fresh ginger, either grated or finely chopped

400ml can of full fat coconut milk

3 cups of water

1 1/2 cups of red split lentils

1/2 tsp freshly ground black pepper

2 tsp ground tumeric

3 cups of leafy greens - rainbow chard, silverbeet or spinach

1 tsp sea salt

1 packed cup of freshly chopped coriander

1 lime

Directions:

  1. Peel the squash or pumpkin and cut it into 2.5cm chunks.

  2. Put the leek, ginger and squash into a pan with the coconut milk and water. Put the lid on and bring to a medium simmer.

  3. After 15mins add the lentils, pepper and tumeric and stir. Allow to simmer for a further 20mins with the lid on until the lentils are soft and the squash is tender.

  4. Add more water if necessary to reach your desired consistency.

  5. Add the greens, stalks removed, in the last 5-10mins of cooking, so the greens are cooked but not soggy.

  6. Garnish with coriander and freshly squeezed lime and serve.