This is winter comfort food at its best: hearty, filling, and tasty. The combination of spices here gives warmth and depth of flavour rather than heat.
From Waitrose Autumn Harvest 2013 recipe booklet
2 tbsp sunflower oil
2 onions, chopped
2 cloves garlic, minced
5cm piece of fresh ginger, minced
1 tbsp turmeric
2 tsp ground coriander
2 tbsp ground cumin
1 tsp red pepper flakes
700g squash, peeled and cut into bite-sized pieces
400g tin chopped tomatoes
1kg potatoes, peeled and cut into even-sized pieces
1 cauliflower, cut into florets
200ml creme fraiche
100g cheddar, grated
- Pre-heat the oven to 200C/gas 6.
- Put the potatoes in a very large saucepan and cover with water. Add salt. Bring to the boil and simmer for 15 minutes.
- Meanwhile, heat the oil and gently fry the onion until soft and translucent. Add the garlic, ginger, and spices and cook for a minute more.
- Add the lentils and squash and mix well. Add the tomatoes and stock and simmer (uncovered) for about 20 minutes, until both the squash and lentils are soft.
- Once the potatoes have cooked for 15 minutes, add the cauliflower to the pan and cook for a further 7 minutes, until both potatoes and cauliflower are soft.
- Drain well, then add the creme fraiche and cheddar to the pan along with seasoning, and mash well.
- If you used a hob to oven pan for the squash/lentil mixture, simply top with the potato/cauliflower mixture. Otherwise, layer the squash mixture into the bottom of a large baking dish and top with the potato mixture. Bake for 20 minutes until golden brown and bubbling.
- Serve with winter greens.
This recipe tastes even better made with vegetables from Community Harvest Whetstone