Butternut squash curry

This is a recipe that I have developed in my Inastew kitchen in which the delicate and warming flavours of a humble dahl meet the comforting texture of butternut squash and sweetcorn. I promise you will love it and after triple testing my recipe, I am confident you will be able to create this dish for all your family. The ingredients are cheap and accessible, many of which you may already have in your stock cupboard. Just be careful when you are peeling the butternut squash! My interpretation is so forgiving that you can re-heat the next day for lunch or sit it alongside another of your curry dishes or even make your own veggie style bhajis. I hope you enjoy making this dish from scratch and that you will love it just as much as I do.

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Butternut squash curry

Ingredients

Servings

• 1 white onion, finely chopped
• 0.5 tsp tumeric
• 1 tsp garam masala (buy at your local supermarket. It's just a spice blend.)
• 0.5 tsp chilli powder
• 100 g butternut squash, cut into small cubes
• 100 g dried red lentils
• 100 g sweetcorn (fresh or frozen)
• 500 ml vegetable stock

Instructions

1. In a large saucepan, heat 2 tbsps of rapeseed oil, add the onion and soften for 5 minutes making sure it doesn't burn.

2. Add the spices and cook for 1 minute until the spices release their aroma.

3. Add the butternut squash, lentils, sweetcorn and vegetable stock. Bring to a simmer and gently simmer for 25minutes until the butternut squash is soft. Stir regularly to prevent the lentils from sticking to the bottom of the pan.

4. Ideally, leave to go cold and if you can resist eat the next day as this helps the flavours develop, plus it will thicken when the lentils cool. It tastes so much better.