Lentil & Squash Curry
1 tablespoon mild or medium (not extra virgin) olive oil
2 red onions, chopped
4 garlic cloves, crushed
1 medium butternut squash, unpeeled, deseeded and cubed
2 tablespoon curry powder
600ml (1pt) vegetable stock
100g (4oz) dried split red lentils, rinsed and drained
400g can chopped tomatoes
4 tablespoon baby leaf spinach
2 teaspoon sea salt
Freshly ground black pepper
Handful of coriander, finely chopped
Heat the oil in a saucepan and gently sweat the onion and garlic for around 5 minutes to soften them.
Stir in the butternut squash and curry powder, then pour in the stock, lentils and tomatoes, and bring to the boil. Cover and simmer for around an hour, stirring occasionally, to let the squash soften and the sauce reduce.
Stir in the spinach, cover for a few minutes while it wilts, then season to taste with the salt, pepper and coriander.
Gluten free, wheat free if you use a wheat free stock, dairy free
Can be made in advance
Suitable for freezing, but don’t add spinach until you’ve defrosted and reheated the curry