Ingredients
- 1 small butternut squash, peeled, deseeded, cut into chunks
- 2 tsp ground cumin
- 1 tbsp sunflower oil (and more for frying)
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp hot curry powder
- Half a tsp salt
- Quarter a tsp chilli powder
- 1 onion, sliced
- 2cm piece ginger, peeled and grated
- 2 cloves garlic, chopped
- 200g Puy lentils
- 2 tbsp tomato purée
- 900ml good quality vegetable stock (or chicken stock)
- 100g baby spinach
- 1 tbsp coriander, chopped
- 1 lime, juiced, or to taste
Toss the butternut squash chunks in oil and ground cumin, then spread out onto one or two baking trays and bake in an oven preheated to 220 degrees/gas 9, for 25 minutes, tossing once, until browned on the edges.
In a bowl, mix the remaining spices and salt together. Heat some oil in a pan and add the onion, ginger and garlic, and cook until translucent. Add the spice mix and a little more oil. Add the lentils and dry fry until coated. Stir in the tomato purée, and cook for two minutes before adding the stock. Cover with a lid and simmer over a medium-high heat for 30 minutes, until the lentils are cooked (add more liquid if it dries out). Add the squash for the last 10 minutes.
Season to taste and stir the spinach leaves in towards the end. Finish with a squeeze of lime and coriander. Serve with raita and naan bread.
