This recipe is number 1 of the 4 new dishes I aim to cook as part of my February Goals.
2 onions, chopped
4 garlic cloves, finely chopped
1cm piece of fresh ginger, grated
1 tbsp of cumin seeds (I didn’t have any so used ground cumin instead)
1 tbsp of black mustard seeds
2 tbsp of curry powder (I used medium)
6oz yellow split lentils (check the packet as they may need soaking & rinsing)
10oz butternut squash, peeled & diced
2 red peppers, deseeded and roughly chopped
2oz of baby leaf spinach
A large handful of fresh coriander
Fry the onions for 1-2 minutes. Add the garlic, ginger, cumin, mustard seeds and curry powder and cook for a further 1-2 minutes.
Stir in the lentils and 1 pint of water and bring this to the boil. Add the squash, peppers and spinach, reduce the heat, cover and simmer for 15-20 minutes. Stir occasionally until the mixture is thick and the lentils are tender.
In a hot frying pan heat the chapattis for 2 minutes on each side.
Finally stir in the coriander and serve.
This recipe made enough for 4 servings and freezes well.