This is a hearty, sweet and spicy curry that is still packed with protein and flavour. A great option for days when you want to cut back on your meat or if you live with Vegans or Veggies. Serve with your favourite rice!
1 large aubergine, diced
1 butternut squash, diced
1 large white onion, sliced
1 courgette, cubed
180g dry green lentils
400g chopped tomatoes
large handful of baby spinach
1 tbsp tomato puree
1 tsp crushed ginger
1 tsp crushed garlic
1 red chilli
1 tsp mango chutney
2 tbsp medium curry powder
2 tsp cumin
salt and black pepper
1 tbsp extra virgin olive oil
frylight
Method
- Preheat the oven to 200 degrees C, in an oven dish, mix the squash and aubergine, spray with a light cover of frylight and sprinkle with 1 tsp of cumin, season.
- Place in the oven for 30 minutes, stir half way through cooking.
- Clean the lentils using a sieve, place in a deep pan and cover with 1 litre of cold water. Cover, bring to the boil and cook on a simmer for 30 minutes whilst the vegetables cook, drain and set aside.
- In a deep pan, heat the olive oil, saute the onions with the garlic and ginger until softened.
- Add the cumin, tomato puree and curry powder and grate in the red chilli.
- Add the courgette and mix through on a medium heat, add a dash of water to avoid it sticking and continue to cook for 5 minutes.
- Pour in the chopped tomatoes, fill the can with water and pour in, bring to a simmer.
- Add in the aubergine and butternut squash and cook for 10 minutes.
- Add in the cooked lentils, mango chutney and baby spinach and mix through well. Place the lid on to cover and reduce the heat, allow the spinach to wilt.
- Check if you need to season before serving with your choice of rice.
