Makes 4

Ingredients

• 2 tsp olive oil
• 1 medium onion, finely sliced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• ½ tsp ground coriander
• ½ inch fresh ginger, grated
• 3 cloves garlic, grated
• 350g butternut squash, diced
• 750ml vegetable stock
• 300g red lentils
• 1 can chickpeas, drained
• 1 tin tomatoes
• 100ml coconut cream
• 250g spinach
• fresh coriander leaves to garnish
• 2 red chilli, finely chopped

Method

• Heat the olive oil in a large casserole and sauté the onion for 5 minutes over medium-low heat.
• Stir in the spices, salt, garlic, ginger and butternut squash.
• Pour in the vegetable stock and coconut cream and bring to a rolling simmer.
• Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.
• Add the chickpeas and tomatoes and simmer, partially covered for 20-30 minutes until the curry has thickened and squash is tender.
• Mix in the spinach until it starts to wilt and then stir in the coconut cream. Check the seasoning and adjust if necessary.
• Garnish with fresh coriander leaves and a pinch red chilli flakes.