Fragrant Lemongrass Squash Curry
Heat your oven to 200°C.
Peel your squash, then halve it. Scoop out the seeds, and chop it into 2cm wide half-moons.
Add to a large roasting dish and drizzle with olive oil and a good pinch of salt. Roast your squash for 40 mins until lovely and charred.
Peel and finely chop 4 of the shallots. Finely chop your lemongrass and garlic along with 2 of your red chillies.
Add your shallots to a pestle and mortar and bash to a paste. Throw in your lemongrass, chillies, and garlic one at a time, bashing each till it reaches a paste-like consistency before adding the rest.
Finely chop your coriander stalks.
Heat a large sauté pan over medium heat with a glug of olive oil. Add your shallot paste and cook out for about 5 mins.
Add your coriander stalks and garam masala, then cook out for 2 mins.
Pour your green lentils into a sieve and give them a really good rinse. Pop them into your spice pan, then add 800ml of water and your coconut milk. Bring the mixture to a simmer, and cook for 40 mins.
Meanwhile, finely slice your remaining shallots.
Heat a generous portion of olive oil in a frying pan. Add your shallots and fry for 5 mins until deeply crisp and golden. Remove from the pan with a slotted spoon, then drain on kitchen paper.
Roughly chop your coriander, and finely slice your red chillies. Halve one of your limes, and cut the others into wedges.
Check that your lentils are tender, then add the juice of your lime and a generous pinch of salt. Add your roasted squash to the pan.
Drizzle the top with your remaining coconut milk, crispy shallots, sliced chillies and coriander. Serve with extra lime wedges, and enjoy.