This delicious and mild curry is busting with nutritional delights, such as; butternut squash which is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
red lentils which are packed with phytochemicals, vitamins, minerals, and dietary fibre all of which help support a healthy balanced diet.
Turmeric which contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties.
Ginger which is widely recognised for having medicinal properties including Anti-Inflammatory properties and reduction of muscle pains.
Spinach which is a great source of vitamin K, A, C and folate, and is also a good source of iron and B2. These vitamins and minerals help the body to restore energy and improve the quality of the blood, largely due to the high iron content.
So I think it’s clear to see why I adored eating this hearty healthy meal during my chemotherapy days. I really felt I was doing my bit to give my body its best chance and it tastes great too.
It takes quite a bit of prep, the most challenging part being the cutting of the butternut squash. During chemo days, I’d get help with this part. I was also very lucky that my sister would come regularly to cook this for me, and also gave me the recipe.
It’s a great gift to make for a friend during treatment, as it takes some work and is such a nutritional delight. To me it says “here’s my loving warm embrace to help your body rejuvenate cells”
1 lt of organic Chicken stock (Homemade is ideal)
1 large or two small butternut squashes cut into large cubes
500g red lentils, rinsed in a fine sieve with fresh water
3 medium onions chopped
3 garlic cloves finely diced
4 large pieces of ginger finely diced
Coconut oil, as required 3-4 tbsp
2 tins of coconut milk
A bag of fresh spinach
Half a lime cut into wedges.
Optional extra – king prawns
2 Cardamon pods
1/2 tsp ground cinnamon
2 tbsp ground cumin
1/2 tsp whole cloves or ground clove
2 tsp ground turmeric
2 tbsp ground coriander
1/2 tsp mustard seeds
1/4 tsp chilli flakes
De-shell the carderman pods.
Using a Pestle & Mortar grind the whole cloves, cardamom and mustard seeds to a fine powder.
Heat a heavy based pan and add the spice mix for a few moments.
Then add the coconut oil to the pan and the chopped onions, gently fry until soften about three minutes.
Add the chopped ginger and garlic and stir for another two minutes.
Add the coconut milk, the chicken stock and the chopped butternut squash and simmer gently for 10 minutes.
Then add the lentils and stir well
Gently simmer again for about 20 minutes, until the squash and lentils are soft, and cooked through.
(If your freezing some, remove it from the pan into containers now, as it’s best not to have the spinach in the frozen batch, it will loss its texture)
Then add the kind prawns, for about 2-3 mins if raw or 1 min if cooked and finally place the spinach on top, for less than a minute to slightly wilt, but retain all the goodness.
Serve in a bowl with a wedge of lime and enjoy on its own or with steamed quinoa or rice.