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Spicy butternut squash & lentil curry

Name: Spicy butternut squash & lentil curry
Prep time: 10 min
Cook time: 35 min
Yield: 2
Ingredients: 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

Vegan
Vegetarian

This veggie curry is delicious and totally free on plan.

Preparation Time	10mins
Cooking Time	35mins
Level	Medium
Serves	2
Free Food	FF

Ingredients

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

Method

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.