Packed with warming spice and healthy veggies, this comforting curry will help to blow the cobwebs off after a chilly seasonal stroll.. PERFECT with a chunk of warmed flatbread to mop up the sauce!

This Recipe Serves 4 People | 3.5 Portions of Veg Per Serving | Ready in 30 Minutes

---

To make this recipe you will need:

2 Cups of Diced Butternut Squash

2 Cups of New Potatoes (chopped into 1 inch pieces)

1 Large Onion – Diced

1 Large Courgette – Diced

1 Large Carrot – Peeled & Diced

1 Cup of Red Lentils

700mls Coconut Milk (UHT Carton milk is a lighter alternative to the usual canned option)

3 Teaspoons of Tikka Spice

Tsp Dried Coriander (plus extra to garnish)

½ Teaspoon Sea Salt

2 Tablespoons Mango Chutney

To Serve:

Warmed Flatbreads or Naan Breads

A sprinkle of crunchy seeds

---

How to do it:

First, wash prepare the veggies as suggested above – if choosing to use frozen butternut squash, it helps to zap the pieces in the microwave to defrost before using in this recipe. Then, add the onion, courgette, butternut squash and carrot pieces into a deep sided pan with a little rapeseed oil. Stir fry on a medium to high heat for a few minutes until the veggies take on a little colour.

Next, reduce the heat a little, add the red lentils, Tikka spice mix, salt, coriander and coconut milk to the pan. Mix well to combine the ingredients and bring to a gentle bubble. It is a good idea to keep a lid on so that the mixture doesn’t spit over the edge. Cook on a medium heat for about 15 – 20 minutes, stirring occasionally so that the lentils don’t clump at the bottom of the pan. After this time you should have a thickened, vibrant orange curry.

While the veggies and lentils cook through, add the chopped potatoes into a pan of salted water and allow to come to a bubble. Simmer for about 10-15 minutes, until your potatoes are cooked through and will pierce easily with a fork.

When all elements are fully cooked, check the liquid level in your curry, you can reduce this down to a more ‘soup-like’ consistency by adding a ladle of the starchy potato cooking water and stirring well. Drain the potatoes and add to the cooked lentil and veg mixture.

Finally, stir in the mango chutney and serve with a sprinkle of seeds (and extra coriander) with warmed flatbreads on the side.

*Make this recipe gluten free – Just switch the bread for your favourite gluten free alternative.