Ingredients

• 100g red lentils
• 300g vegetable stock
• 2 red onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 inch ginger, grated
• 1 tin tomatoes
• 2 tbsp tomato paste
• 2 red chillies, finely chopped
• 1 tsp chilli flakes
• 1 tsp garam masala
• ½ tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp ground coriander
• 2 tsp curry powder
• 350g butternut squash, cut into 1cm cubes
• 300g of cubed vegetables – courgette, aubergine or other
• 100g spinach

Method

• Heat a large pan and add about 1 tbsp oil.  Add the squash if using, and Cook for 10 minutes.
• Add the onions and cook for 2-3 minutes before adding the ginger, garlic and chilli and cook on a medium heat for a further 5 minutes.
• Add the rest of the spices and tomato paste and stir in the dried lentils.
• Add the tomatoes and stock and bring to a boil, then reduce to a simmer.  Cook for 30 minutes, adding the other vegetables according to their cooking time; add spinach for last 5 minutes
• Serve with nan breads.