BUTTERNUT AND LENTIL CURRY
This recipe is family friendly. If you want to add more spice then add in an extra chilli as it is a very mild curry.
serves 4 + 1 little one (great for doubling up as lunch the next day)
1 butternut squash (peeled and diced)
1 large onion (chopped finely)
2 garlic cloves (crushed)
2cm fresh ginger (grated)
1 small red chilli (chopped finely)
2 teaspoons of turmeric
250g red lentils
1 low salt stock cube
400g tin of coconut milk
large handful of cavolo nero (chopped) and a teaspoon of coconut oil
Cooked brown rice (to serve)
handful of coriander (to serve)
Dissolve stock cube in 1 litre of boiling water
Heat up coconut oil in a large saucepan and add the onion, garlic, ginger and chilli and fry for a few minutes until soft.
Add the squash, lentils, stock and coconut milk. Bring to the boil and cook for 10 minutes.
Reduce to a simmer then add in the cavolo nero and cook for 20 minutes.
You may need to add in a little water if it dries out.
Serve with the cooked rice and top with coriander.