Lentil, pak choy and mushroom curry

Lentil, pak choy and mushroom curry

Good Better Green

This is one of my favourite mid-week suppers. I often increase the quantity of pak choy, as I love the taste and the shocks of green. It can be made ahead and kept in the fridge for a few days, but I would reserve the pak choy leaves, coriander and ginger juice to be added to the heated curry just before serving.


Quantity Ingredient
1 large butternut squash, peeled, halved, seeds removed, and esh chopped into large dice
grapeseed, coconut, macadamia or other oil
1 large onion, finely diced
3 medium garlic cloves, finely chopped
1 punnet oyster mushrooms, cleaned and cut into bite-sized pieces
1 punnet shiitake mushrooms, cleaned, stalks removed and thickly sliced
100g puy lentils, soaked overnight, then rinsed
large pinch dried chilli akes, to taste
400ml can of coconut milk
125ml vegetable stock
200g pak choy, stems thickly sliced and leaves roughly chopped
a thumb-sized piece ginger, grated and juice squeezed out, Juice
large handful coriander, finely chopped
sea salt
freshly ground black pepper


  1. Preheat the oven to 180°C.
  2. Toss the butternut dice in some salt, pepper and oil, then roast in the oven for 40–50 minutes until tender and golden, turning the pieces over using a spatula after about 20 minutes.
  3. Meanwhile, heat a little oil in a large pan, add the onion and sauté until soft and translucent. Add the garlic and cook for another couple of minutes, then tip into a small bowl. Heat a little more oil, add the mushrooms and fry, in batches, over a medium-high heat until nicely browned and tender.
  4. Add the lentils, chilli ‘akes, coconut milk and stock, and simmer, uncovered, for about 15 minutes until the lentils are almost tender. Add the pak choy stems, increase the heat to high and cook for another 5 minutes, or until the sauce has thickened and is sticky around the edges of the pan.
  5. Add the pak choy leaves and, as soon as they have wilted, add the ginger juice to taste, and the coriander. Top with the roasted squash and serve immediately, either as it is, or with cauli‘ower “couscous” or brown basmati rice cooked with sliced ginger, ground turmeric and cloves.
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