Butternut squash curry

Ingredients:

● 1 Onion
● Tbsp coconut oil or groundnut oil
● 3 Garlic cloves peeled
● Thumb size piece of ginger, peeled and
chopped finely
● 2 tsp ground turmeric
● 2 tsp ground coriander
● 400 g coconut milk
● 1 stock cubes of vegetable stock
● Juice of a lime
● 1 butternut squash
● 200 g dried red lentils
● Optional: spinach to wilt in the curry

Preparation:
*see the bottom of the page for handy tips

1. Chop the butternut squash, removing the seeds, then cut into 1 inch cubes.
2. Dissolve the stock cubes in 500 ml of boiling water.
3. Peel and chop the onions finely, and either using a knife or a garlic crusher mince the garlic. *
4. Heat the oil over a medium heat in a large pan and fry the garlic and onions till soft.
5. Turn up the heat and add the butternut squash, stock and coconut milk** and bring to the boil. At this stage season generously with salt and pepper.
6. Reduce to a gentle simmer and place the lid on the pan, cooking for 10 minutes.
7. Remove the lid and add the lentils, turmeric and coriander, then simmer for 15-20 mins with the lid on. Keep an eye on the consistency of the curry, stirring
   occasionally.
8. Take the curry off the heat and stir through the lime juice.***
   The curry should be of a thick consistency, but add a little more water if desired.
9. Serve with some rice or naan and enjoy!

Tips:
*For you spice lovers out there you can finely chop a fresh chilli – and include the seeds for extra spice!
**You can use either reduced fat coconut milk or full fat, either works.
***Can serve with fresh coriander if desired. If you want to increase the nutrients even more, why not try wilting some spinach at the end just before serving?
Don’t bother peeling the butternut squash, as it’s time consuming, but it also reduces waste.
If you can’t find or don’t have butternut squash, pumpkin or sweet potato also
works.

Recipe idea by Tia Magrath