Preparation
- Heat the oil in a large pan and sweat the onions for about 5 minutes. Add the garlic and cook for 1 minute.
- Stir in the garam masala, turmeric, cumin and chilli flakes and toast for half a minute. Then mix in the squash cubes.
- Add the tomatoes, coconut milk and water, stir, bring to the boil and simmer the squash over a medium heat for 10 minutes.
- Stir in the lentils and simmer everything for another 15 to 20 minutes until the lentils and squash are soft.
- Season with salt and pepper, sprinkle with coriander and serve with rice or naan.
Drink with it
White wine · excellent match
Off-dry Riesling Kabinett or Gewürztraminer, well chilled
A little residual sugar and lively acidity catch the chilli flakes and coconut fat, and the Gewürztraminer picks up the garam masala and cumin.
Which wine pairs with food? A simple approach to choosingWheat beer · excellent match
Hefeweizen or Witbier, cold
Soft fruit and carbonation carry the creamy coconut-lentil spicing without hop bitterness scratching at the spices.
Wheat Beer: Where Do Banana and Clove Come From?Pale lager · good match
Helles or Kölsch, ice cold
Lean malt and the cold refresh between creamy spoonfuls without taking anything away from the spices.
Pils or Helles: What's the Difference?IPA · good match
Mildly hopped pale ale, very cold
Citrus hops meet the fresh coriander and the sweet squash absorbs some of the bitterness; heavily hopped IPAs, by contrast, make the chilli sharp.
What Is an IPA? Hop Aroma with Many Faces