This curry is so easy to make and great for freezing, my kids love lentils and this is great served with various sides from rice, to baked potatoes or I add it just as it is to their food flask just for them to take to school for lunch.
Roasted Butternut Squash and Lentil Curry
- 400 g butternut squash cubed, 14oz
- 1 cup of green lentils washed and rinsed
- 2 cups of passata 480mls
- 3 cups of chicken stock or vegetable stock 720mls
- 1 large sweet onion finely chopped
- 4 cloves of garlic crushed
- 1 tablespoon of fresh grated ginger
- 1 tsp of cumin seeds
- 1 tsp of turmeric
- 1 tsp of garam masala
- 2 tsp of chilli powder
- 1 tablespoon of curry powder
- 2 tablespoons of ghee or olive oil
- Preheat oven to 200c or 400f
- Add butternut squash to a oven proof dish, with 1 tablespoon of ghee, toss to coat and roast in the oven till softened and golden.
- Add the other tablespoon of ghee to a large pot over a medium high heat and add the onion, garlic and ginger, cook until softened.
- Add all the spices to a mortar and pestle, along with a little bit of water and mix together.
- Add spices to onion, garlic and ginger mixture and stir to evenly coat.
- Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 45 mins.
- Add in the roasted butternut squash about 10 mins prior to serving time.
- Serve with your choice of side
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