Recipes

Ingredients

• 300g diced butternut squash
• 1 onion
• 2 medium tomatoes
• Vegetable stock powder
• 200g red split lentils
• Mild curry powder
• Half a red chilli
• 1 bunch coriander
• 200ml coconut milk
• 8g plain flour
• 15g pumpkin seeds
• 2 Plain naan breads

Method

1. Preheat your oven to 200°C. Pop the butternut squash on a baking tray with a little olive oil. Sprinkle over half the curry powder and season with salt and pepper. Use your hands to coat the squash in the spices. Roast on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through to ensure even cooking.
2. Halve, peel and thinly slice the onion. Halve the chilli lengthways, deseed then finely chop. Chop the vine tomato into 2cm chunks. Roughly chop the coriander (stalks and all).
3. Heat a splash of oil in a large saucepan on medium heat, add the curry powder, tomato and as much chilli as you dare. Cook for 1 minute. Add the water (see ingredients for amount), vegetable stock powder, coconut milk and red lentils to the saucepan. Simmer until the lentils are soft, 20-25 mins. Stir every couple of minutes to check the lentils don’t catch on the bottom of the pan.
4. Separate the onion slices. Toss them in the flour and season with a pinch of salt and pepper. Heat a splash of oil in a frying pan on high heat. When hot, fry the onion until coloured and crispy, 2-3 mins. Turn once or twice, then transfer to some kitchen paper to absorb any excess oil.
5. Meanwhile, pop the naans into the oven to warm through for 2-3 mins.
6. Once the coconut dal has thickened and the lentils are cooked, taste for seasoning and add salt and black pepper if needed. Stir in half the coriander. Serve in big bowls with the roasted butternut squash, crispy onions and pumpkin seeds stacked on top. Sprinkle over the remaining coriander and mop up with your naans. Enjoy!