Lentil, chickpea & butternut squash curry

Now usually in autumn, this lentil, chickpea and butternut squash curry has become a huge stable within my diet due to its autumn smell and taste whilst using strong autumn but is wonderful when the ingredients are in season

Ingredients

  • 1tbsp of olive oil
  • 1 white onion, diced
  • 1/2 butternut squash, cubed and deseeded
  • 1 tin chickpeas
  • 1 tin chopped tomatoes
  • 130g red split lentils
  • 1 liter vegetable stock
  • 250ml coconut milk (I prefer carton)
  • 2 handfuls of spinach
  • 2 garlic gloves, crushed
  • 1tsp turmeric
  • 1 tsp paprika
  • 1 tsp curry powder of choice
  • Salt and pepper to taste

To serve

  • 75g per person of rice

Method

  1. Preheat a non stick pan and add the olive oil. Once heated add the onion and garlic. Cook until softened
  2. Once the onion and garlic have softened, add the chickpeas, paprika, turmeric, curry powder, salt and pepper. Give it a good stir to combine
  3. Then add the lentils, coconut milk, stock and tinned tomatoes to the pan. Leave to simmer, around 20-30 minutes or until the the lentils have cooked through and stir regularly
  4. At this point, pop your rice on to cook
  5. Add the spinach about 5 minutes before being thoroughly done
  6. Serve with the rice and enjoy

Let me know if you give it a try

Lucy x