Spicy lentil curry in butternut

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 18
Servings 6
Time

Ingredients

  • 50
    ml
    oil
  • 2
    large onions
  • 1
    green pepper
  • 2
    cloves garlic
  • 2
    sticks table celery
  • 3
    carrots
  • 10
    ml
    curry powder
  • 5
    ml
    each ground turmeric, cumin and ginger
  • 125
    g
    brown lentils
  • 125
    g
    white rice
  • 3
    cardamom pods
  • 100
    ml
    chopped fresh parsley
  • salt
  • 10
    ml
    apricot jam
  • 410
    g
    tomatoes, chopped
  • 4
    butternuts
  • 60
    g
    butter
  • snipped chives, to serve
 

Method

 
Heat oil and sauté onion, green pepper, garlic, celery and carrot until soft. Add spices and cook over low heat for a few minutes.
Add lentils, rice, 750 ml water, cardamom, parsley, salt to taste, jam and tomato. Mix well and simmer for 20 minutes.
Spoon filling into hollows in butternut halves. Place on a baking tray. Dot with butter. Cover with foil and bake in a preheated oven at 160 ºC for about 1 hour, or until butternut is soft.
Remove from oven and sprinkle with chives to serve.
 

Read more on: pulses  |  bake
 

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