Thai Red Curry with Red Lentils and Butternut Squash

Why it works

Coconut curry has a reputation as an indulgence, and the reason is the ratio rather than the ingredient. Built on lentils and squash with light coconut milk rather than full-fat, this is a legume-forward dish carrying 16 grams of fiber a serving. Red lentils are unusual among pulses in breaking down completely, which thickens the sauce without cream and puts a slow-digesting protein at the centre. The squash contributes beta-carotene, and the fat in the coconut milk is what makes those carotenoids absorbable, which is a genuine partnership rather than a garnish. Lemongrass and galangal carry compounds studied for their anti-inflammatory activity, and the lime at the end does the job acid always does at the end of a braise, which is to make everything taste like more of itself.

Ingredients

• 200 g (1 cup) dried red lentils, rinsed
• 600 g butternut squash, peeled and cut into 2 cm cubes
• 2 tbsp Thai red curry paste
• 400 ml light coconut milk
• 500 ml low-sodium vegetable stock
• 1 stalk lemongrass, bruised and halved
• 2 tsp grated fresh ginger
• 2 tbsp fresh lime juice, plus wedges to serve
• A large handful of Thai basil or coriander
• 1 tbsp neutral oil

Method

1. Warm the oil in a wide pot over medium heat and fry the curry paste for one minute, until it smells fragrant and darkens slightly. This step is what separates a curry from a soup with paste stirred through it.
2. Add the ginger and lemongrass and cook for another thirty seconds.
3. Add the lentils, squash, coconut milk, and stock. Bring to a simmer, then lower the heat and cook uncovered for 25 to 30 minutes, stirring now and then, until the lentils have collapsed and the squash gives to a fork.
4. Fish out the lemongrass. Stir in the lime juice off the heat, taste, and add more lime rather than salt if it tastes flat.
5. Serve topped with torn Thai basil. Keep the herbs separate if you are storing it.