Jasmine Hemsley’s latest cookbook, East by West, champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair. We were lucky to spend two fun-filled days with Jasmine in Mallorca learning all about Ayurveda and eating with intention. Her Coconut, Squash, Lentil and Leek curry is an easily accessible entry into the world of Ayurvedic cooking, simple to make and delicious!
1 medium butternut squash*
1 large leek, sliced
7.5cm piece of fresh ginger, finely chopped
1/2 bar creamed coconut plus 750ml (3 cups) water or
1x 400ml tin of full-fat coconut milk plus 850ml (scant 3 1/2 cups) water
250g (scant 1/2 cups) red split lentils
1/2 tsp freshly ground black pepper
2 tsp ground turmeric
200g rainbow chard or spring greens
1 tsp sea salt
75g (1 packed cup) fresh coriander, chopped
1 lime, sliced
Peel the squash and cut it into 2.5cm chunks.
Put the asafoetida, leek, ginger and squash into a pan with the coconut and appropriate water. Put the lid on and bring to a medium simmer.
After 15 minutes, add the lentils, pepper and turmeric and stir. Allow to simmer on medium for a further 15-20 minutes, lid on until the lentils are soft and the squash is tender.
Add more water if necessary to reach your desired consistency (you may need to add up to 500ml/2 cups).
Add the greens, stalks removed, in the last 5-15 minutes of cooking (chard needs about 7 minutes, spring greens need about 15 minutes). Garnish with coriander and lime slices and serve.
*EAST BY WEST TIP
Cook the squash for 15 mins in the oven, then cool - this makes it easier to chop.