A perfect Meat Free Monday dish as its so tasty and filling you don’t really miss the meat. You can swap the lentils for chickpeas etc depending on what you have in your cupboards and feel free to use up any extra vegetables by adding them in. This dish isn’t too spicy just a nice balance of sweetness and heat from the cayenne
300g Squash/ pumpkin
2 Garlic Cloves
1 Can Tomatoes
3 tablespoons Natural Yoghurt
2 Cardamom Pods
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Ground Ginger
1/2 teaspoon Turmeric
100g Red Lentils
Peel the squash and chop it into about inch thick pieces then parboil it for 5 minutes. Fry the diced onion and crushed garlic in some spray oil untill softened then add the ginger, cayenne
, turmeric, cardamom pods (split them with a knife at one end) and the natural yoghurt. Stir well.
Drain the squash and add to the pan with the sliced courgettes and mushrooms and cook for 3 minutes untill the courgette and mushrooms have begun to cook. Rinse the spinach and add it whole into the pan and stir occasionally to wilt it into the curry.
Then add the can of chopped tomatoes, the lentils and a splash of water. Put a lid on the pan and simmer for 10 minutes then add the raisins and cook for a further 5 minutes uncovered untill the sauce has reduced and the lentils are cooked. Check on it every so often and add a splash of water or a little more yoghurt if it needs it.
Serve with rice or naan and a cold beer! xx