candis recipes
Butternut squash and red lentils with raita Serves 4-6 | Takes 15-20 minutes to make, 1 hour to cook
1 tbsp coriander seeds 1 tbsp cumin seeds 2-3 tbsp vegetable oil 1 medium butternut squash – about 600g (1¼lb) – deseeded and cut into 3cm pieces Pinch of dried chillies 2 onions, roughly chopped 4 cloves garlic, roughly chopped 5cm piece of fresh root ginger, peeled and roughly chopped
1 Start the raita by putting the grated cucumber in a sieve and sprinkling with 1 teaspoon of salt. Set over a bowl for an hour or so to let the water drain out. 2 Roughly grind the coriander and cumin seeds with a pestle and mortar. Heat 2 tablespoons of the oil in a wide, heavy-based deep frying pan, add the butternut squash and dried chillies and the ground spices. Fry over a medium-high heat until the squash colours a little at the edges – this will take at least 5 minutes. Resist the temptation to stir too frequently or it won’t brown at all. 3 Purée the onion, garlic and ginger in a food processor, adding a couple of tablespoons of cold water if necessary to make a paste. Scrape the purée into the pan and mix it thoroughly with the squash. Fry the purée and squash for
250g (9oz) red lentils Approximately 600-700ml (1-1¼pints) boiling water Salt and freshly ground black pepper
For the raita 1 cucumber, peeled and grated 350g (12oz) plain yoghurt 1 clove garlic, crushed
Generous handful of fresh coriander leaves, roughly chopped, to garnish
a few minutes until the onion begins to look a little translucent. You may need to add a splash more oil if it looks a little dry. 4 Stir through the lentils and add enough boiling water to cover
everything by 2-3cm. Bring to a simmer, cover loosely with a lid and cook for around 45 minutes or until the lentils are soft and collapsing. You may need to add a little more water towards the end of the cooking time. Taste to check the seasoning – you will definitely need to add a little salt and maybe some black pepper. 5 To finish the raita, stir the drained cucumber through the yoghurt. Add the garlic and season with lots of black pepper. Chill until required. Serve the stew in deep bowls, scattered with the chopped fresh coriander and a generous spoonful of the raita.
BOOK OFFER All recipes taken from Stew! by Genevieve Taylor with photography by Mike Cooper. You can buy a copy at the special price of £10.99 including p&p (RRP £12.99) by calling Absolute Press on 01225 316 013 and quoting ‘Candis’.
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