Butternut Squash & Lentil Curry

Tue, 17 October 2017

Serves  4

Ingredients

·         1 tbsp vegetable oil

·         1 small onion, chopped

·         1 red chilli, sliced finely

·         ½ butternut squash, peeled and diced

·         100g chick peas

·         2tbspb curry powder

·         1tbspn of roasted spice blend (cumin, cinnamon, fenugreek, cayenne, chilli)

·         400ml vegetable or chicken stock

·         200g chopped tomatoes

·         2 potatoes, peeled, washed and diced

·         100g red lentils

·         4tbspn glenisk organic natural yoghurt

·         4 poppadums

·         Salt and pepper to taste

Method

1.      Heat a heavy based non-stick pot and add in the oil.

2.      Add in the squash, chilli and onion. Season and sweat without colour for 4-5 minutes.

3.      Add in the chick peas and mix well. Cook for a further minute then add in the spices and curry powder.

4.      Mix the spices in well then add in the stock and chopped tomatoes.

5.      Mix well then add in the potatoes, adjust seasoning and cover to simmer until the potatoes are tender.

6.      Add in the red lentils and let rest for 15mins with lid on but the heat off.

7.      Mix well and serve with with a poppadum and a tbspn of natural yoghurt.

8.      Alternatively, cook 50g wholegrain rice per person to accompany.