Red Lentil Butternut Squash Curry
Ingredients
- 250g red lentils
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/2 tsp curry powder
- 1/2 - 1 tsp cayenne pepper
- 1 tbsp mango chutney
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 tin tomatoes
- 1 butternut squash, peeled and chopped
- 1/2 litre vegetable stock
- brown rice
- Small bunch fresh coriander
Preparation
Fry the onion and garlic until soft.
Add the spices and stir.
Add the lentils and squash and combine everything.
Add the tomatoes plus a tin-ful of water.
Stir in the stock and the mango chutney.
Season and cook for 25 - 30 minutes.
Serve over brown rice and top with fresh coriander. Enjoy!
