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rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the curry
  • 8 cardamom pods, crushed
  • 1 cinnamon stick
  • ½ tsp whole cloves
  • 3 kaffir lime leaves, torn
  • 1 butternut squash, peel and cut into 3-4 cm chunks
  • 1 red pepper, deseeded, cut into 2cm chunks
  • 150 g red split lentils
  • 400 ml tin of coconut milk
  • 400 vegetable stock
  • 1 handful of coconut flakes
  • 1 tbsp agave syrup
  • 2 medium courgettes, cut into 2 cm chunks
  • 1 lime cut into wedges
  • sea salt
For the spice paste
  • 4 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 1 lemongrass stalk, roughly chopped
  • 2½ cm piece of ginger, peeled, roughly chopped
  • 2½ galangal, peeled, roughly chopped
  • 1 tsp turmeric
  • 2 long red chillis, roughly chopped
  • 1 tbsp tamarind paste
  • 1 tbsp sunflower oil
  • 1 tsp sea salt
Malaysian Squash and Courgette Rendang Malaysian Squash and Courgette Rendang

Malaysian Squash and Courgette Rendang

with red lentils

This is a regular in my house and I’ll often make double the amount of curry paste and keep it in a jar in the fridge for future quick-prep suppers. The squash, red pepper and courgette provide fabulous colour, and the added split red lentils result in a thick sauce that’s nutritionally balanced. 


To make the spice paste, put all the ingredients into a small food processor or blender and blitz to form a smooth paste. Set aside or keep covered in the fridge for up to 1 week. 


Heat the oil in a wok or large frying pan. Add the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick, cloves and lime leaves. Fry for a further minute, then add the butternut squash, red pepper and lentils. Stir around to coat in the paste, then pour in the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10 minutes. 


Meanwhile, heat a small dry frying pan over a medium heat. Add the coconut flakes and agave/maple syrup, and toss around in the pan until golden and crisp. Remove from the heat. 


Stir the courgette into the curry. Return to a simmer and continue to cook, with the lid off, for a further 10 minutes.


Season with salt to taste. 


Serve the curry in bowls and scatter over the coconut. Serve with lime to squeeze over. 

Malaysian Squash and Courgette Rendang

with red lentils

This is a regular in my house and I’ll often make double the amount of curry paste and keep it in a jar in the fridge for future quick-prep suppers. The squash, red pepper and courgette provide fabulous colour, and the added split red lentils result in a thick sauce that’s nutritionally balanced. 

favorite
print
rate
Prep 20 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
For the curry
  • 8 cardamom pods, crushed
  • 1 cinnamon stick
  • ½ tsp whole cloves
  • 3 kaffir lime leaves, torn
  • 1 butternut squash, peel and cut into 3-4 cm chunks
  • 1 red pepper, deseeded, cut into 2cm chunks
  • 150 g red split lentils
  • 400 ml tin of coconut milk
  • 400 vegetable stock
  • 1 handful of coconut flakes
  • 1 tbsp agave syrup
  • 2 medium courgettes, cut into 2 cm chunks
  • 1 lime cut into wedges
  • sea salt
For the spice paste
  • 4 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 1 lemongrass stalk, roughly chopped
  • 2½ cm piece of ginger, peeled, roughly chopped
  • 2½ galangal, peeled, roughly chopped
  • 1 tsp turmeric
  • 2 long red chillis, roughly chopped
  • 1 tbsp tamarind paste
  • 1 tbsp sunflower oil
  • 1 tsp sea salt

To make the spice paste, put all the ingredients into a small food processor or blender and blitz to form a smooth paste. Set aside or keep covered in the fridge for up to 1 week. 


Heat the oil in a wok or large frying pan. Add the paste and fry for a minute or so. Add the cardamom pods, cinnamon stick, cloves and lime leaves. Fry for a further minute, then add the butternut squash, red pepper and lentils. Stir around to coat in the paste, then pour in the coconut milk and stock. Bring to a simmer, cover with a lid and cook for 10 minutes. 


Meanwhile, heat a small dry frying pan over a medium heat. Add the coconut flakes and agave/maple syrup, and toss around in the pan until golden and crisp. Remove from the heat. 


Stir the courgette into the curry. Return to a simmer and continue to cook, with the lid off, for a further 10 minutes.


Season with salt to taste. 


Serve the curry in bowls and scatter over the coconut. Serve with lime to squeeze over.