Cook for 20 mins, then add the roast veg and cook for a further 10 mins, adding a little water if it looks dry. If you were to use red lentils, they would break down while cooking and create a thicker, more "stew-like" curry. Its what we have on Friday nights or even a weekend brunch with warmly toasted bread or steamed quinoa. Once the bag is sealed, the system drops the package down. Disclosure: This post is sponsored by So Delicious. It's perfect for a family meal, Make this hearty squash pie to serve as an alternative vegetarian Christmas centrepiece. Step 2 Add remaining tablespoon oil along with onion and saut 6 min . FoodSaver 11 x 16 Vacuum Seal Roll, 2 Pack, ( FoodSaver in the home section at Walmart, in the food storage aisle ). Season the aubergine. Discover something new every day from News, Sports, Finance, Entertainment and more! They hold their shape while cooking and you can see the individual lentils once it is finished. Remove as much air as possible. Lentil has been a big hit for me lately. Cook, stirring, for 30 seconds, or until the mustard seeds begin to pop. Packed with nutrients, it's wonderfully healthy, A hearty budget meal of spiced red lentils with butternut and tomatoes. Not a winner for us. Thank you so much for supporting the brands that I thoughtfully choose to work with. butternut squash and red bean stewcompliance requirements for healthcare 3 de novembro de 2022 / bernie's breakfast menu / em abu garcia ambassadeur 6000 cleaning / por Love the creative use of lentils and butternut squash though. I just made this last night, and my boyfriend and I loved it! Cut in half length wise, then cut into 1-inch cubes.Place the squash into the slow cooker. Add the tomatoes and chickpeas, then gently cook for 3-4 mins, until the tomatoes slightly soften. Finally, add coconut milk and cook for a further 15 minutes (over medium flames). Happy healthy curry, from my home to yours! Transfer to serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds. 2- Then add the red curry paste and stir. Grind it to a paste with little water. Add bay leaf, cumin seeds, cloves and saute over low heat. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Add the lentils and fry, stirring, for a further minute. Roast for 25 mins, or until tender. Add the onion and the curry paste and fry for 3-4 mins more. Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Stir well, bring to the boil and, once bubbling, turn down the heat, put the lid on and simmer for 40-50 minutes (though start checking at 30) until the sweet potatoes are soft and the squash. Add spices, fresh ginger and garlic, stir well and cook for 2 to 3 minutes. STEP 2 Tip in the chopped tomatoes, stock and chutney, and season well. Reduce the heat, cover and simmer until halfway cooked, 20 minutes. Jamaican-style vegetable curry. It's healthy, vegan, gluten-free and provides vitamin C and iron, too. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft. It's also low in fat and freezable for speedy midweek meals. If using a stand blender, transfer half of the curry, blend, then return it to the pan. Removed theFoodSaver 11 x 16 Vacuum Seal Roll, 2 Packfrom the packaging. For the butternut squash tagine, heat one tablespoon of the olive oil in a frying pan over a medium heat. Cook over a medium heat for 5 minutes until softened. This quick and easy vegetarian curry is perfect for a healthy weeknight dinner - with butternut squash, coconut milk, lentils and spinach Spinach dhal with harissa yogurt 4 ratings Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Add water. Now heat a large skillet and add olive oil. #SealToSavor #CollectiveBias. Add the ingredients in Step 2, then cover and seal the Instant Pot, and set to HIGH pressure for 15 minutes. with her no-fuss approach to cooking. I'm really trying to center my kitchen on healthy plant-based meals that are good for my family, good for the earth, and good for my budget!I also like to keep a little running list of recipes that are good to serve to friends and family with food allergies. The ingredients are slow-cooked in curry powder along with coconut milk to give us a fingerlicking deliciousness in every spoon. Bring the mixture to a boil, reduce heat, and simmer, stirring often, until the lentils are tender and the squash is cooked through, about 30 minutes. Cheat's squash pasta. Serve with rice and yogurt. This looks delicious and so easy to make. You can't go wrong with this iron-rich, low-fat, low-calorie supper, This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime, This quick and easy vegetarian curry is perfect for a healthy weeknight dinner with butternut squash, coconut milk, lentils and spinach, Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Once the squash and lentils are cooked, mix the ground paste with lentils and transfer everything to a sauce pan along with azuki beans (karamani) and required amount of salt. STEP 2 Stir in the squash and lentils. 2 Cups Butternut Squash - peeled and chopped in bite-size pieces*, 2 Cups Vegetable Stock or Use Plain Water, 1 Tsp Red Chili Powder - you can add less or more as per taste, 1 Tsp Curry Powder - you can add less or more as per taste. Stir to combine. Lentil and Butternut Squash Curry . Preheat oven to 400F. As a hobby farmer and mom of five, Im all about keeping it simple in the kitchen. Yield Serves 4 Number Of Ingredients 8 Ingredients Steps: Heat half the oil over a medium heat in a large, heavy-based saucepan. 50 mins. We had a butternut squash from a farmers market mixed box and this was delicious. Serve with bread/flatbread/rice or quinoa. It's ideal for a meat-free Monday dinner when served with flatbreads, This nourishing, tasty salad is full of butternut squash, chickpea, feta, pickled radish and seeds. It's so versatile. Your email address will not be published. I used brown lentils for this recipe. So, next time, all I have to do is take out these pre-portioned vacuum-sealed bags and get the recipe done in even lesser time. Toss a little to combine. If you're making the base ahead of time, you can now freeze in an airtight container for up to a month. Then cut it in half lengthwise with a sharp knife. Save my name, email, and website in this browser for the next time I comment. Then cut them into medium-sized cubes. Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color. Serve with yogurt and naan bread, Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Heat the oil in a large saucepan and add the onion. Recipe Instructions Peel the squash with a potato peeler. Once lentils are little mush, add the stock, butternut squash, and saute everything evenly. After cooking, butternut squash lentil curry may be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Heat oil in a large pot over medium-high heat. Whisk butter, brown su Cook on Low for 6 to 8 hours. Today I'm working with So Delicious, and I'm really really excited about it. To chop squash you will need a large heavy knife and a secure chopping board (put a damp cloth underneath to steady it). Then I kept the sealed butternut squash in the freezer for later use and the sealed lentil+spice bag in the pantry. Stir in the lentils, coconut milk and 200ml water and bring to a simmer. Enjoy right away or store in a sealed container in the fridge for up to 5 days. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. 6- Close the lid and press the manual or pressure cook button. Add the tomatoes and a quarter cup of water and cook for 2 minutes stirring occasionally to avoid sticking. Add the squash, carrots, sweet potato, lentils and broth and simmer until the sweet potato and squash are tender. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). It sounds yummy! We bought the system home and this time, I was even more excited to make theLentil and Butternut Squash Curry Recipe as now I can PROPERLY Vaccum Seal the ingredients! Magazine subscription your first 5 issues for only 5. Serve hot over rice or with flatbread and garnish with fresh lime juice, chopped cilantro, and additional soy sauce or coconut aminos to taste. Freeze for up to 3 months. Stir in the garlic and curry powder and cook. Add the chopped butternut squash and cauliflower, plus the lentils and the tin of tomatoes. Silky squash risotto. Rounding out this dish with a squeeze of fresh lime and chopped fresh cilantro is exactly the finish it needs. I can practically smell it already. Place sliced onions and cubes of squash in a large bowl. Serve with choice of sides like bread/roti/rice or any grain of choice. 2 cups (280 g) peeled, seeded and Try these butternut squash recipes, then check out our collections of roasted butternut squash recipes and butternut squash soup recipes. Thank you for posting! Cover and bring to a boil over high heat. I have a few more curry recipes I think you'll enjoy. thai green butternut squash curry. basmati rice, green chillies, garlic cloves, Garam Masala, ground turmeric and 8 more . Transfer them to a. 1 hour 20 minutes Not too tricky. Agree about the cilantro and lime, a must add! Add the garlic, ginger and curry powder, and cook for about 20 seconds, continuing to stir. Now add onions, ginger, garlic and saute for a minute or till onions are slightly pink in color. Add half the oil and salt and pepper and toss. Peel the squash and dice into 1 inch chunks 2. Add to Your Grocery List Ingredient Substitution Guide Preparation Step 1 Heat oven to 400 degrees. But I soon found an extremely useful product at Walmart that helps me Vaccum Sealnot just these ingredients but many more WoooHoooo!!! Add. A storecupboard spice pot with red and green lentils, chickpeas and coriander. Meanwhile heat a soup pot over medium heat. At times, I literally make pre-proportionedbags of this Lentil and Butternut Squash Curry recipe ingredient and store in fridge(butternut squash) / pantry (spices + lentil) for an easy prep. Adding a hint of chilli to this simple butternut squash soup gives it a warming kick, Make this tasty vegetarian tagine that kids will love as much as grown-ups. All opinions are mine alone. Tip in the coconut milk, tomatoes, cashew nuts, raisins, chickpeas and squash. Lentil Butternut Squash Curry Recipe: this vegan recipe is a perfect blend of delicious, creamy and warm flavors of fall. Add coriander, cumin, turmeric and a dollop of mango chutney. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. Looks great. Cut off the slimmer top section then cut the bottom bulbous part in half and scoop out the seeds. Weve replaced white flour with light spelt, and butternut squash is used for natural sweetness, Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. Packed with nutrients, it's wonderfully healthy Your email address will not be published. We've replaced white flour with light spelt, and butternut squash is used for natural sweetness Squash & lentil salad 6 ratings Make this butternut squash and lentil salad for a low-calorie, gluten-free lunch or dinner, or as a side dish. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Bless This Mess. Put the squash in a bowl with a splash of water. Stir in the red lentils, coconut milk and vegetable broth. Make the most of butternut squash in these comforting autumnal dishes. Cook onions until softened, about 5 minutes. Rinse the lentils under cold water and keep them aside in a bowl. Eat all 5 of your 5-a-day in one delicious curry, served with brown rice and lentils. 1 cup (200 g) dried green lentils, rinsed and drained. This Easy Lentil Curry made with lentils, butternut squash and coconut milk is the perfect healthy plant-based dinner. Delicious! Nutrition (approx 40 mins) Spray a large saucepan with spray oil and add the onion, garlic and ginger, cook until softened. STEP 1 Put the oil and the onion in a saucepan, and cook for 5 mins. Stir to combine. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Butternut pilau with fresh tomato chutney. Add a tablespoon of olive oil, the onion, celery, carrot, leek . This is a great meal to keep in your regular rotation because it's so simple but so full of flavor. Step 1. Sweet potato, squash and red lentil dhal. #easycookingwithmolly + @easycookingwithmolly on Instagram >, Connect with Me Here: Facebook/Pinterest. I didnt have the same coconut milk so I substituted a can of coconut milk with one can of water. Serve with the rice and some wholemeal chapattis if you like. Cook the onions, garlic and ginger for a few minutes, then stir in the spices. Step 3. Fill up on a hearty vegetarian dinner with our top lentil curry recipes. Magazine subscription your first 5 issues for only 5. Awee, thanks so much for your message Laura and Im so glad you liked the recipe. Preheat the oven to 350F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Lamb and butternut squash curry. Mix in the chopped mushrooms, cover and simmer for another 5 minutes. Tip in the onion and cook, stirring regularly, until softened, about 10 mins. Add the onion and fry for 4-5 minutes. When done, quick release the cooker, add the butternut squash and seal the pot, set to HIGH pressure for 3 minutes. 40 minutes Not too tricky. If it needs more flavor, add a little more until it's to your liking. You can use the unsweetened coconut milk or the culinary coconut milk- both are great. 5- Then add in the water and give everything a good stir. Keywords: lentil curry, lentil curry recipe, easy curry recipe, best butternut squash recipe, how to make curry, best curry recipe, recipe with butternut squash, easy dinner idea, healthy dinner idea, Tag @blessthismessblog on Instagram and hashtag it #blessthismess. Discard the bay leaf, season with salt and pepper, to taste. It's healthy and low in fat, Batch cook this vegan squash and cashew nut curry and freeze for busy days when you need something quick and nutritious. Our fast, cheap and healthy vegetarian lentil curry, is comforting and full of flavour. The Best Butternut Squash Curry Indian Recipes on Yummly | Turkey And Butternut Squash Curry, Turkey And Butternut Squash Curry, Sri Lankan Butternut Squash Curry . Add the lentils, butternut squash, and coconut milk. So the food taste fresh whenever I make it next. Quick and Easy Sweet Potato Curry (meatless). 3- Add the diced butternut squash and lentils and mix. Step 4. This information will not be used for any purpose other than enabling you to post a comment. Roasted veggie curry. Cook on low for 6-8 hours. Stovetop Directions Heat a deep, heavy skillet or a Dutch oven over medium-high heat. Thanks, Molly. Melissa is dedicated to helping parents figure out the nightly questions, "What's for Dinner?!" What kind of lentils do you recommend using? 4. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I made this recipe in my instant pot on our boat. Deep-green in colour with flashes of orange, the intense orange flesh is rich and nutty and mellows upon. Transfer to a serving bowl and sprinkle freshly chopped cilantro and some pumpkin seeds. We love curry in all forms and this super simple lentil curry is always a hit. Cook the rice in boiling salted water, as per pack instructions. Adding tamarind to the lentils delivers fabulous sweet and sour flavour, This super-satisfying, slow cooker curry is packed with iron and fibre. Now, once your bag is sealed and ready to use, add the ingredients of choice. Heat oil in a pan, then add the onion and cook until soft, stir in the spices and cook for 2 mins. Once lentils are little mush, add stock, butternut squash, and saute everything evenly. Fill the tomato tin with water and add to the pan, then add a little salt and pepper. The heat in curry paste seems to vary a lot by brand so you are going to have to play with it a bit to see how much you like. Carefully scoop out 2 cups of the soup and add to a blender. Add the garlic and curry paste and cook, stirring well, until the garlic is fragrant and the curry paste is well incorporated. Add the olive oil and seasonings, tossing gently to coat. Thanks so much Elaine. Copyright 2022 blessthismessplease.com. Stir in the lentils, coconut milk and 200ml water and bring to a simmer. Meanwhile, heat the oil in a large frying pan and cook the butternut squash for 2-3 mins until lightly browned. 1 week ago allrecipes.com Show details . Thank you, Molly. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Take off the heat and stir through the yogurt and coriander. Place the garlic, onion, ginger and squash into the pan with the creamed coconut and cover with just over 2 litres (8 cups) of water or homemade bone broth. Rinse the red lentils twice and soak them with fresh water for an hour. On my way to the store for these ingredients.. looks amazing ! Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender. Step 1. Directions. I'm going to look for culinary coconut milk next time I'm out! 4. We love the rustic feel of this recipe and usually make in large quantity to share with loved ones. Add the minced garlic, curry powder, garam masala, cumin and tumeric to the pot and stir continuously for about 30 seconds to 1 minute being careful not to burn the garlic. Add the onion and the curry paste and fry for 3-4 mins more. Turn off the stove. Packed with protein, it will satisfy hunger pangs, Up your veg count and get three of your five-a-day with this fragrant, low fat vegetarian curry, You dont have to be vegan to enjoy this colourful low-fat, low-calorie squash and spinach pasta topped with pecans. Towards the end of the cooking time, taste a little bit. This shop has been compensated by Collective Bias, Inc. and its advertiser. Pop into the oven. Serve with a choice of tasty garnishes to turn your simple supper into a warming feast, Choose a brilliant new cook book when you subscribe. It's organic, comes in an easy-to-open carton, and just tastes so fresh. Lentil & sweet potato curry recipe | BBC Good Food Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes. Let this cook for another 30 minutes or till lentils are completely cooked and creamy. Pick any debris from the lentils, then rinse the lentils under running water. If you are new to it, it's time to try it out. I'm do glad that you like it as much as we do. Puree until smooth the pour back into the pot. Deglaze the pan with vegetable broth, then add in the coconut milk, butternut squash, coconut sugar, and soy sauce. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). Add half the garlic, if using, half the ginger and all the chilli flakes, if using. STEP 1 Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. 3. 1/2 cup (95 g) dried red lentils, rinsed and drained. See the tips and tricks section in the post for lots of notes on this recipe. Lentil Butternut Squash Curry Process Rinse the lentils under cold water and keep them aside in a bowl. Pour over the stock and season to taste. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Add the broth, bay leaf and lentils and bring to a boil. Pour in 200ml water, then bring to the boil . Use your favourite curry paste along with mustard seeds, turmeric and coconut yogurt, A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! I'd start with adding a smaller amount. STEP 2 Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Mild chicken, chickpea & squash curry. Add all the spices to a mortar and pestle, along with a little bit of water and mix together. Add the butternut and cook until tender, about 15 minutes more. Heat the oil in a large saucepan over a medium heat. Bring to the boil, then gently simmer for about 10 mins. Add broth and bring to a gentle simmer. 1 hour 40 minutes Super easy. Combine all of the ingredients excepting the coconut milk in a large crockpot. Thank you for the comment and review! Lentil Butternut Squash Curry Ingredients. Add the squash and cook over a high heat for 8-10 minutes until starting to colour on the. Add bay leaf, cumin seeds, cloves and saute over low heat. The creamy butternut squash breaks down just a bit while cooking to thicken and sweeten the sauce. Cover and let simmer for 15 to 20 minutes or until the liquid has completely absorbed. Heat the oil in a large saucepan over a high heat, then add the mustard and cumin seeds, cardamom and curry leaves. Loved the idea of avocado+plain yogurt as a side. 11 Comments. Add the cooked butternut squash. Add butternut squash to a oven proof dish, spray over the top with Spray oil and roast in the oven till softened and golden. Put those red, green or puy lentils to good use with chunky veg and aromatic spices. Bring the mixture to a boil and reduce to a simmer. Tuck into warming soups, risottos and curries, or serve stuffed squash for a veggie centrepiece. Add some curry paste and creamy coconut milk, and you are just about done. Brilliant bhaji burger. Bring the mixture to a boil, reduce heat, and simmer, stirring often, until the lentils are tender and the squash is cooked through, about 30 minutes. 2. Take the butternut squash and peel off the skin of the squash with a vegetable peeler. Spiced butternut squash & cauliflower dhal. Put on a 10 minute timer. I use and love this company regularly in my kitchen and all opinions are my own. Add the spices and mix well. An earthy spice pot that's low in fat and calories. Easy Pumpkin Cauliflower Curry, Green Thai Chicken Coconut Curry and Quick and Easy Sweet Potato Curry (meatless) are great recipes to start with. Pour over the stock, then cover and simmer for 15-20 mins, or until the squash is tender. Put the lid on and bring to a medium simmer. Scoop out the seeds with a spoon. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. The butternut squash took a long time to cook and despite all the curry it lacked flavor. Add the oil and onions and stir well, then cover and cook over a medium heat for 5-6 minutes, stirring occasionally, until softened and just coloured. You can serve this curry over white rice, brown rice, cauliflower rice, or spaghetti squash, or with flatbread or pita bread on the side. Place cooked lentils and quinoa in a large bowl, season with the remainder of spices and a little more salt. All rights reserved. After I sauted the onion and garlic I added the remaining ingredients and cooked it on high pressure for 10 minutes then let us naturally vent and it was perfect! Its one of our fav curry recipe. How To: 1. Then you open the Tray at the bottom of theFoodSaver FM5200 system and insert the Roll. Add the lentils, butternut squash, and coconut milk. You could also use the "culinary coconut milk." System includes vacuum seal bags and rolls, vacuum zipper bags and containers designed to work together with vacuum sealers for optimal performance. This recipe is dairy-free, vegan (check on the curry paste), and gluten-free (use the coconut aminos instead of soy sauce), just because of how it's made. A satisfying veggie supper that gives a basic risotto recipe an autumnal twist, Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Add 1/2 tablespoon of the coconut oil, and once hot, add the cumin seeds and fry for 30-60 seconds until lightly browned and very fragrant. I love lentils and am always looking for new ways to prepare them. Thanks. I'm so glad I threw in the ice chest! Cut the butter into slices. Also, no wastage. Would suggest roasting the squash to get it a bit caramelized and then just adding it to the lentil mix at the end. Using a spoon, scoop the seeds and flesh out of the bottom bulb on each side. 1 hour 10 minutes Not too tricky. Slow Cooker Butternut Squash - Allrecipes . Recipe from Good Food magazine, October 2010, Choose a brilliant new cook book when you subscribe, Choose the type of message you'd like to post. Serve with chutneys and pickles alongside, Serve this tasty, healthy dhal as a vegetarian main meal or side dish. We had it with naan, but rice would also be excellent. 150ml coconut yogurt (we used Rachel's Organic), plus extra to serve Method STEP 1 Heat the oil in a large pan. It's tasty as well as healthy, For a delicious side dish, roast butternut squash until caramelised and scatter with pistachios and thyme to serve, Hosting a veggie dinner party? Freezer Crockpot Meal: Combine all ingredients except for the stock in a gallon-sized freezer bag, reusable silicone bag, or large meal prep container. Simmer the curry for 20 minutes, until the squash is tender. Cook the until the onions are translucent and tender, about 5 minutes. I'd recommend red or green curry paste for this recipe. Get my FREE Dinner Made Easy meal plan, exclusive recipes, giveaways, and behind-the-scenes updates! Our butternut squash tarte is delicious served warm with a scoop of vanilla ice cream, Use just four ingredients to make our vegetarian quesadillas: butternut squash, feta, salad leaves and tortillas. Green Masala Butternut Squash Curry BBC Good Food. Now, thats a total Win-Win situation for me as I not only get pre-packaged Lentil and Butternut Squash Curry ingredients at home but also the seal retains all the flavors+freshness. Removed theFoodSaver FM5200 Vacuum Sealing System from the packaging. It's a great way to serve four of their five-a-day and it's freezeable, Cook our healthy veggie curry using dried mushrooms, spices and butternut squash. large butternut squash, cut into cubes 1 tbsp oil Method STEP 1 For the base, heat oven to 180C/160C fan/gas 4. Perfect dinner party food, with salad on the side, Come in from the cold to a comforting bowl of autumnal soup. To make this Lentil Soup in the Instant Pot: Follow Step 1 instructions in the Instant Pot set to SAUT. 10 minutes Now heat a large skillet and add olive oil. Take the hassle out of meal planning with:Dinner Made Easy,a FREE 1 week meal plan with full shopping list, easy dinners, nutrition information, serving suggestions for each meal, and more! Stir in the coriander. IM MELISSA, AND I WANT TO HELP YOU FEED YOUR FAMILY WHOLESOME FOOD. Add grated potato and cook for 5 to 10 more minutes or until the potato is soft, the sauce is creamy, and the lentils are cooked but not mushy (regard the lentils' packing instructions as well). Method Heat half the oil over a medium heat in a large, heavy-based saucepan. Mix well to combine and pick up the tomato from the bottom of the pot. Combine butternut squash and apple juice in a slow cooker. STEP 2 Now, add the spices, saute and cover cook for 10 minutes over low heat (stir every 2 minutes). Add the kale and cook 7 minutes longer until the kale is tender. STEP 1 Cook the rice in boiling salted water, as per pack instructions. Cover with cling film and microwave on High for 10 mins or until tender. Add squash and cook, tossing occasionally, until golden brown and beginning to soften, 4 to 6 minutes; transfer to plate. Directions Heat oil in a large saucepan over medium high heat.