BUTTERNUT SQUASH & LENTIL CURRY
1 small onion, chopped
2 small or 1 large garlic clove, chopped fine
1 1/2 cup red lentils
4 cups water
4 teaspoons curry powder (I used medium)
4 cups chopped butternut squash
1/2 green chili (or red) finely chopped - can use more if you prefer more spice
(can serve with coriander leaves and a dollop of yogurt)
This is so easy! Peel and chop butternut squash, set aside. Chop onion and garlic and quickly sauté (can use a little olive oil if you choose) in a large pot. Rinse the lentils with water and then add to pot. Stir. Add water and squash. Add curry powder. Stir. Add diced chili. Bring to the boil, turn down and allow to simmer for approximately 20 minutes. Check that the squash has softened and the mixture has thickened as the lentils cooked. Done. I like mine with some torn coriander leaves and a dollop of natural yogurt.
And let's not forget the goodness of lentils! A long lasting staple to keep in your cupboard. They are also low in fat and calories and high in fibre, iron, folate and protein.