1mediumbutternut squashpeel, deseeded and chopped into 1/2 inch dice
Instructions
Heat the oven to 200c or 180 for fan. Spread the butternut squash on a baking tray and drizzle with a little of the olive oil. Bake for 20 - 25 mins until the squash is soft and slightly golden at the edges. Set aside.
Meanwhile, heat the rest of the oil in a large saucepan and gently sauté the onion and garlic until soft.
Add the spices and curry paste if using and stir to mix with the vegetables.
Stir in the lentils, red pepper, chopped tomatoes and stock. Bring to the boil, then reduce the heat and simmer gently for 15 mins until the lentils are soft.
Stir through the roasted butternut squash and season to taste and add the fresh coriander if using.
Serve with a vegetable curry as a side dish, or over rice as a satisfying low fat mid week dinner.
Notes
You can omit the other spices and just use curry powder, but I find it gives a much better, deeper flavour if you use them all.If you don't have much time, you can leave out the butternut squash, but it is worth the extra effort if you can!This recipe freezes well, so you can make more than you need and save some for a quick nutritious meal when you haven't much time.