Thai Red Curry with Red Lentils and Butternut Squash

Why it works

Coconut curry has a reputation as an indulgence, and that reputation is about the ratio, not the ingredient. Built on lentils and squash with light coconut milk instead of full-fat, this is a legume-forward dish carrying 16 grams of fiber a serving, no apology needed. Red lentils are unusual among pulses: they break down completely, thickening the sauce without a drop of cream and putting a slow-digesting protein right at the center. The squash brings beta-carotene, and the fat in the coconut milk is exactly what makes those carotenoids absorbable. That's a real partnership, not a garnish. Lemongrass and galangal carry compounds studied for anti-inflammatory activity, and the lime at the end does what acid always does at the close of a braise: makes 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're storing it.