Lentil, Butternut Squash & Chickpea Curry

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 stalk celery, sliced
• 1 piece gingerroot, small knob, minced
• 1 red onion, diced
• 2 teaspoons cumin
• 1 red chili pepper, chopped finely (adjust to your heat preference)
• 3 teaspoons ground coriander
• 3 teaspoons turmeric
• 100 g lentils, soaked overnight
• 1 small butternut squash, peeled and diced
• 150 ml vegetable stock (can adjust if need more)
• 400 g chopped tomatoes (tinned or fresh)
• 400 g tinned chickpeas, washed and drained
• 200 ml coconut milk
• lemon (to garnish)
• 1 bunch fresh coriander (to garnish)

Recipe

• 1 heat oil in a large heavy based pot and add onion, celery & garlic. cook until softened or the onion turns opaque.
• 2 add spices, ginger and chilli. cook until it becomes flagrant & it creates a paste with the onion, celery, garlic & olive oil(approx. 2-4 minutes).
• 3 add lentils, butternut squash, stock and tomatoes. adjust stock in order to cover the squash. bring to the boil, cover and reduce to a simmer. simmer for approximately 30-40 minutes or until the lentils and squash are tender.
• 4 add chickpeas and heat through.
• 5 add coconut milk. bring back to the boil, reduce and then simmer for approximately 5 minutes.
• 6 serve up on a bed of brown or basmati rice, with a garnish of fresh coriander. if the curry is too spicy, add a generous dollop of plain greek yogurt to cool you down.