The seasons have certainly changed this week and we are now moving swiftly into Autumn. In traditional Chinese medicine, this is the start of Yin season, a time of darkness, and the corresponding energy is inward-turning, cold and slow. Our movements and our food at this time of year should reflect this change after the heat and energy of the summer, with slow, conscious movement, and warming nourishing foods. A time to dig out your scarves and soft, warm clothing to shield yourself from the encroaching chill.
This week’s yoga classes will complement the season, practising warming and nourishing movements and breathing to support the kidney energy and nervous system.
I always love to change the menu in our house to reflect the new season and one of my favourite autumnal dishes is this Malaysian Lentil and Squash curry. It’s a hearty one-pot vegan dish full of pumpkin and warming spices, perfect to nourish our digestive systems at this time of Vata energy which, in ayurveda, dominates at this time of year.
I hope you enjoy the recipe and in this week’s Tuesday evening class, please have a candle in the room to help create a warm and comforting atmosphere.
This week’s classes –
Tuesday restorative – 7.30pm
Friday general – 9.30am
Hemsley & Hemsley Malaysian Lentil and Squash Curry
Ingredients – Serves 6
For the curry
1 tbsp coconut oil
2 tins of coconut milk
3 medium onions, chopped
3 garlic cloves, diced
3 thumb-sized pieces of fresh root ginger (120g)
1 squash (1kg) peeled and diced 2.5cm chunks
700ml stock (veg or bone broth)
500g split red lentils
400g spinach or cabbage
juice of 1 lime
75g coriander, roughly chopped
salt and pepper
For the Malaysian spice mix
2 green cardamom pods
1/2 tsp mustard seeds
2 tbsp ground cumin
2 tsp ground turmeric
2 tsp fennel seeds
2 tbsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp chilli flakes (or more to taste)
1/4 tsp ground clove
1. First make the malaysian spice mix. Crush the cardamom and mustard seeds with the back of a knife or in a pestle and mortar. Add the spiced to a large saucepan and gently toast for a minute.
2. Add the coconut oil and onion and fry for 10 minutes until softened. Add the ginger and garlic and fry for another few minutes.
3. Add the coconut milk, squash and broth. Cover and bring to a medium simmer.
4. After 10 minutes, add the red lentils, stir and simmer over a medium heat for 20 minutes until the lentils are soft and the squash is tender. You may need to add extra broth and keep stirring so it doesn’t stick.
5. Turn off the heat and add the spinach so it wilts. Add salt and pepper to taste and the juice of the lime.
6. Stir through the coriander and ladle into bowls to serve 🧡
Enjoy and stay cosy!