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Roasted Butternut Squash and Lentil Curry

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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 200c or 400f
  2. 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.
  3. 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.
  4. Add all the spices to a mortar and pestle, along with a little bit of water and mix together.
  5. Add spices to onion, garlic and ginger mixture and stir to evenly coat.
  6. Add lentils, stock and passata, bring to the boil and reduce heat, cover and simmer for approx 45 mins.
  7. Add in the roasted butternut squash about 10 mins prior to serving time.
  8. Serve with your choice of side