Butternut Squash Curry

Step 1

Preheat the oven to 180 degrees C

Step 2

Cut the squash in half and remove the seeds

Step 3

Peel off the skin with a robust peeler

Step 4

Chop into bite-sized pieces

Step 5

Place the squash and peppers in a large baking tray

Step 6

Drizzle with 2 tablespoons oil and then mix to ensure they are covered

Step 7

Roast in the oven for 30 minutes

Step 8

Meanwhile heat the oil in a saucepan

Step 9

Add the onion and cumin seeds and fry until onion is soft

Step 10

Add the garlic, stir and cook for a couple more minutes

Step 11

Add the remaining spices and stir

Step 12

Add the stock and lentils and cook for a few minutes

Step 13

When the roasted vegetables are ready add to the saucepan

Step 14

Serve with rice and / or nan bread