Curry Me!
Serves: 4
Heat 3tbsp. sunflower oil in a deep pan. Add 3 finely chopped red onions and cook for 10 minutes until starting to caramelise. Add 3 tbsp. tomato puree, 2tsp. of curry powder. Fry for 3 minutes until aromas become strong. Stir occasionally. Add 2 tbsp. new potatoes, skins on and halved and 7 tbsp. acorn squash, peeled, deseeded and cut into 1/4 chunks. Dry fry for 4 minutes until tender. Add 225g green lentils and 2 cups chicken stock. Bring to a boil. Simmer vigorously for 20 minutes until lentils are tender and vegetables are cooked. Liquid should have reduced by half. Serve hot with Thai or Basmati rice, salad and naan bread or chapatis. |
