Lentil and butternut squash curry.

Now this is a winner, not many ingredients and super nutritious and filling! Red lentils, butternut squash, coconut milk...Was pretty proud of this one!

You will need:

- 1 400 g tin of red lentils, drained and rinsed in water

- 1 large onion, diced

- 300 g butternut squash, peeled and cut into 2cm chunks (that was about half of the smaller sized ones they sell in Tesco)

- 400g tin of coconut milk

- 2 cloves garlic, chopped / crushed

- 1 tbsp sunflower oil

- 50-100 ml vegetable stock

Spices galore:

- 1 tsp cayenne pepper

- 1 tsp coriander

- 2 tsp tumeric

-1 tsp paprika

- 1 tsp ground ginger

- 2 tsp cumin

- 1/2 tsp chilli flakes (or as much or as little as you want depending on your heat-tolerance)

Recipe:

- Heat the oil in a larger, non-stick pan over medium heat and add the onions and garlic. Let them cook, stirring occasionally until golden (6-8 minutes).

- Next, add the butternut squash and stir-fry for 3-4 minutes.

- Add in all the spices and coat the onion and squash, stirring well.

- Throw in the lentils and stir, ensuring they get a good spice coating.

- Add the coconut milk and some of the vegetable stock. Allow it to simmer for 5 minutes and judge the sauce thickness for yourself. Add more stock if you want.

- Simmer for at least 15 mins on a low to medium heat.

Enjoy with rice, add a squeeze of lime juice if you want or just tuck right in! Feel free to throw in any extra veg you want. Peas, tomatoes, kale all work well.