Spicy butternut squash & lentil curry
This veggie curry is delicious and totally free on plan.
- 1 large onion, chopped
- 1 large butternut squash, peeled and chopped into 1 inch chunks
- 1-2 cloves of garlic
- 1tsp curry powder
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp turmeric
- 1 tin of chopped tomatoes
- 1 tin of chickpeas, drained and rinsed
- 100g of red lentils
- 500ml vegetable stock
- low cal spray oil
Spray a large pot with oil. Add the onion and garlic and soften for about 10 minutes.
Add the cumin, coriander, turmeric and curry powder and cook for 1-2 minutes. Add the lentils, stir well, then add the chickpeas, chopped tomatoes, butternut squash, and vegetable stock.
Bring to the boil, then lower the heat and cook for 35-40 minutes, stirring occasionally to make sure the lentils do not stick to the pan. Serve with basmati or brown rice sprinkled with some fresh coriander.