Butternut Squash and Coconut Curry with Chick Pea & Lentils

Ingredients

2 x packs of Green Isle Diced Butternut Squash 340g

1 tablespoon oil

1 onion, chopped

2 cloves garlic, chopped

4cm piece of fresh ginger, finely grated

1 x 400g tin of coconut milk

200g red lentils

1.75 litre hot vegetable stock

1 x 400g tin of chickpeas, rinsed and drained

¼ teaspoon of salt

A couple of handfuls of fresh baby spinach (optional)

Juice of 1 lime

Method

1. In a large deep saucepan, heat the oil and sauté the onion and garlic until soft.

2. Add the curry paste and fresh ginger and cook for 30 seconds before adding the butternut squash and red lentils mixing well.

3. Add the coconut milk, stock and chickpeas and bring to the boil. Reduce the heat to a simmer and cook uncovered for 20-25 minutes, stirring occasionally, until the lentils are cooked and the curry has thickened. Add the salt if needed and stir well

4. Remove from the heat and stir in the spinach and the lime juice. Serve with basmati rice or naan bread.