1 tbsp mild or medium (not extra virgin) olive oil
2 red onions, chopped
4 garlic cloves, crushed
1 medium butternut squash, unpeeled, deseeded and cubed
2 tbsp curry powder
600ml (1pt) vegetable stock
100g (4oz) dried split red lentils, rinsed and drained
400g can tomatoes, chopped
4 tbsp baby leaf spinach
2 tsp sea salt
freshly ground black pepper
handful of coriander, finely chopped
1 Heat the oil in a saucepan and gently sweat the onion and garlic for around 5 minutes to soften them.
2 Stir in the butternut squash and curry powder, then pour in the stock, lentils and tomatoes, and bring to the boil. Cover and simmer for around an hour, stirring occasionally, to let the squash soften and the sauce reduce.
3 Stir in the spinach, cover for a few minutes while it wilts, then season to taste with the salt, pepper and coriander
Gluten-free, wheat-free if you use a wheat-free stock, dairy-free • V • Can be made in advance • Suitable for freezing, but don’t add the spinach until you’ve defrosted and reheated the curry.
From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.