?Lentil curries can look quite unglamorous but combined with roasted veg and spices they take on a whole new meaning!
? They are also pretty special in terms of the prebiotics/food they provide for your microbiota.
?? This is a very easy curry…
1 tbs extra virgin olive oil
1 small onion, finely chopped
2 garlic clove, finely chopped
1 tsp grated ginger
2 tsp ground coriander
2 tsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cayenne pepper
1 large butternut squash, roasted and peeled and cut into chunks. (I do this for the enhanced taste but I a also dislike peeling uncooked squash. You can skip the roasting stage if you are time pressed).
1/2 bag fresh spinach
1 can chopped tomatoes
1 can coconut milk (I used reduced fat)
1 can red lentils
Natural ‘live’ yoghurt
A large handful of fresh coriander, roughly chopped
What to do
1. Heat the oil in the pan and add the onion. Cook gently for 5 mins.
2. Stir in the garlic and ginger and cook for a further 1 min, then stir in the spices and cook for another 2 minutes
3. Add the butternut squash and combine everything together.
4. Tip in the chopped tomatoes and coconut milk.
5. Bring to the boil, then gently simmer for about 15 mins.
6. Add the lentils and simmer for another 10 mins. Add a drop of water, should it become too thick
7. Stir in the spinach and cook for a further few minutes until it wilts.
8. Serve with the chopped coriander, yoghurt and rice
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