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    Butternut Squash, Lentil and Kale Curry by Happy Tums

    1 hour

    medium

    4

    No Reviews

    Ingredients

    Adjust Servings
    1 Large Red Onion
    1 Fresh Ginger About a thumb-size
    500g Butternut Squash, cut into cubes Frozen is fine
    1 heaped tsp Mustard Seeds
    400 ml Coconut Milk About 1 can
    150g Red Lentils
    200ml Vegetable Stock Made with a low salt stock cube
    200g Kale, chopped
    1.5heaped tsp Ground Coriander, cumin and turmeric
    3 Cloves Garlic, chopped

    Nutritional Information

    Suitable for Vegetarians and Vegans
    Vitamin E Butternut Squash

    Directions

    1.

    Heat

    Heat a little coconut, rapeseed or olive oil in a large pan
    I used coconut oil as it adds a lovely flavour to a curry
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    2.

    Fry

    Fry the onions, garlic and ginger for about 5 minutes until softened
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    3.

    Add Butternut Squash

    Add the butternut squash and fry for a further few minutes
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    4.

    Season

    Add the coriander, cumin, turmeric and mustard seeds, and fry for another few minutes
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    5.

    Boil

    Add the coconut milk and stock and bring to the boil
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    6.

    Simmer

    Add the lentils to your curry and turn the heat down, simmer for about 20 minutes
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    7.

    Cook

    Add the kale and cook for a further 10 minutes until lentils are cooked. If it gets too dry, add more stock as you go.
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    8.

    Serve

    Once ready, serve the curry with rice and green veg
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    Notes

    Recipes and tips by Happy Tums © 2019 - www.happytums.co.uk

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