Curried Coconut, Kale & Lentil Bake
Updated: Jan 31, 2020
Super simple lentil bake recipe. The flavours just get better with age so its great for freezing or packing for lunch the next day! You can skip a few steps by using a can* of puy lentils and even frozen butternut squash if you want to! I will usually roast a tray of leftover veggies at the weekend so if I know that I want to make this, I'll add a cup of butternut squash to the mix so that I have it ready for use during the week.
2 tbsp olive oil
1 red onion
2-3 cloves of garlic
1-inch ginger, grated
1-2 tbsp curry powder
1 cup kale, washed and roughly chopped
1 cup butternut squash
¾ cup puy lentils
2½ cup water or vegetable stock
400ml (1 can) coconut milk
1/3 cup semi-sundried tomatoes
Toppings: 1 handful coriander, toasted coconut, pumpkin seeds
Salad leaves (or other green vegetable), to serve
Salt & pepper, to taste
Preheat oven to 200c.
Add 1 tbsp olive oil to a pan and sauté onion until tender. Add garlic, ginger, curry powder and lentils and sauté for a further minute. Add water and bring to the boil. Then reduce heat to a light simmer, cover and cook for 20 minutes, until the lentils are softened, but still with a bite (al dente).
While the lentils are cooking, peel and dice butternut squash and place on a roasting dish with 1 tbsp olive oil, salt and pepper. Roast for about 15-20 minutes or until al dente. Leave the oven on.
Once the lentils are cooked, turn off the heat and stir in coconut milk and kale. Allow the kale to soften for 1-2 minutes and then stir in the butternut squash.
Place mixture into the baking dish used for roasting your squash and bake for 15mins.
*If you're using a pre-cooked lentils, then you won't need the water/stock. Simply add the lentils with the coconut milk and squash at the end. If you're using frozen squash, then this can be added at the same time.