Butternut Squash Curry
Delicious vegetarian curry recipe
Ingredients
- 1 medium butternut squash
- 1 medium red onion peeled and sliced
- 3 peppers any colours, deseeded and sliced
- 2 garlic cloves chopped
- 2 tablespoons olive oil
- 150 g dried weight puy lentils cooked in boiling water
- 2 teaspoon cumin powder
- 2 teaspoon garam masala
- 2 teaspoon coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chilli powder or to taste
- 1 teaspoon salt
- 150 ml vegetable stock
Instructions
- Preheat the oven to 180 degrees C
- Cut the squash in half and remove the seeds
- Peel off the skin with a robust peeler
- Chop into bite-sized pieces
- Place the squash and peppers in a large baking tray
- Drizzle with 2 tablespoons oil and then mix to ensure they are covered
- Roast in the oven for 30 minutes
- Meanwhile heat the oil in a saucepan
- Add the onion and cumin seeds and fry until onion is soft
- Add the garlic, stir and cook for a couple more minutes
- Add the remaining spices and stir
- Add the stock and lentils and cook for a few minutes
- When the roasted vegetables are ready add to the saucepan
- Serve with rice and / or nan bread