I will be honest here, this isn’t something I generally cook for the kids as they are not really that fussed by it.

All of my curries are typical in that every time I make one it tastes totally different to the previous. I mostly just use what we happen to have in at the time.

I don’t know why (is it just me?) but I always seem to have a random butternut squash lurking around the kitchen. Coupled with the red lentils that perpetually leak everywhere and coconut milk that’s a standard in my cupboard – it’s made quite frequently!

1 tsp coconut oil

1 chopped butternut squash 

500g ish red lentils 

tsp mustard seeds

tsp cumin seeds 

1tsp garam masala

1tsp cinnamon 

1tsp turmeric 

1 chilli

tsp (heaped) chopped frozen garlic 

tbsp chopped frozen ginger

1//4 bag of frozen chopped onions or 1 large onion

1 litre Fresh chicken stock or stock cube dissolved in 

Can of coconut milk

Pinch of salt

Heat the coconut oil in a saucepan and  fry the spices for around 30 seconds then add the onion, garlic, ginger and chilli and fry until soft.

Use the largest pot you have – I always use my stock pot. Add the spices onion etc from the frying pan. Bung in the butternut squash, lentils, coconut milk and stock. Give it a stir and judge the liquid ratio – you don’t want your curry to boil dry before the squash and lentils are cooked

Simmer for about 20 mins after this please  keep checking until the liquid has evaporated and curry has thickened. Sprinkle in the salt and mix well

Serve with rice and that obligatory sprig of coriander!

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