Aromatic coconut lentils in yellow squash with coriander yoghurt

7 Oct

I’ve been looking at those cute yellow squash in the grocer for a while with something of a longing. It truly is a cool vegetable and also, critically, a change from the zucchini and eggplant-heavy diet Man Woman normally enjoys.

But I’ve not cooked one before and, even though I suspect it’s much like it’s zucchini brother, I knew not what to do with it. So I turned to my longstanding food mantra: when it doubt, stuff it.

This coconut lentil dish is way too big to stuff into even two of these yellow squash though. So it’s a good dish to reinvent a couple of ways. Tonight it was stuffed into a squash. Tomorrow, reincarnated with a serve of quinoa for lunches.

Curry coconut lentils

  • 1 C soaked and cooked brown lentils
  • 1/2 C sweet corn
  • 2 tsp cumin seeds
  • 1/2 tsp black onion (nigella) seeds
  • 1 tsp black mustard seeds
  • 1/4 tsp coriander seeds
  • 3 TBSP dessicated coconut
  • 1/2 can of crushed tomatoes

2 squat yellow squash.

Coriander yoghurt

  • 1/2 C plain yoghurt
  • 1/3 C chopped coriander
  • Salt, lemon and pepper to taste.

Heat oil in small pan. Once hot, add the curry seeds and cook over medium heat until they pop. Add lentils and dessicated coconut. Add corn and then the tomatoes. Cook for about 5 – 10 minutes, adding salt to taste, to make sure the veg have absorbed the light curry flavour.

Slice a bit off the base of the squash so that it can sit flat, then cut a slice  off the top. Hollow out the squash, leaving around a 1cm thickness of squash flesh all ’round and cook in an oven at 180C for about 15-20 minutes, until soft and has no bitterness.

Stuff the lentils into the squash shell, and return to oven for another 5 minutes.

Estimated cost:£2.45

Musical accompaniment: Classical music on BBC3.

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